Butterfly the turkey breasts crosswise, careful not to cut all the way through. Cover with plastic wrap and pound into a rectangle about 12x14 inches and 1/4 inch thick. Season with salt and pepper.

In a large skillet, melt the butter over medium heat. Add the panko breadcrumbs and toast until golden brown. Transfer to a food processor.

Add thyme, sage, parsley, and garlic to the food processor; process until finely chopped. Season with red pepper flakes, salt, and pepper.

Pat dry the turkey breasts. Sprinkle half of the garlic-herb mixture evenly over one breast. Roll tightly like a jelly roll and secure with kitchen twine. Repeat with the second breast.

Rub the roulades with vegetable oil and place on parchment-lined baking sheets.

Bake in a preheated oven at 375°F until an instant-read thermometer inserted into the thickest part reads 160°F, about 1 hour.

Allow to cool for 20 minutes before slicing.

Slice the roulade into thick pieces before serving. Garnish with extra fresh herbs and serve with sides like mashed potatoes, steamed vegetables, or a fresh salad.