Get your prep done before you start cooking: Finely chop the shallot and garlic cloves. You can also chop the shallot and garlic that you need for the sauce at the same time. Chop the walnuts.

Preheat the oven to 350°F/180°C.

Heat oil over medium low in a large nonstick skillet. Add garlic and shallot, cook for 3 minutes. Add arugula and cook until wilted, about 1 minute. Remove from heat, set aside.

Cover the turkey fillets with plastic wrap and pound them to ¼ inch/1 cm thickness with a meat tenderizer.

Cover a baking sheet with aluminum foil and drizzle with olive oil. Arrange the bacon slices vertically in two identical rows on the foil. Do it in a staggered pattern, where all bacon slices partially overlap each other.

Place the turkey fillets on top, season with salt and pepper. Sprinkle the fillets with Parmesan, arrange the sautéed arugula and finally sprinkle with chopped walnuts.

Start with the bottom, fold the sheet of aluminum foil over the meat mixture. Detach the foil from the meat, ensuring that the turkey slices and the bacon adhere tightly to the filling. Then fold the other side over the meat. Now, continue rolling until the filling is completely wrapped with turkey and bacon. Then, tightly wrap the foil around the entire roulade and seal the sides securely to prevent any filling from spilling out during baking. (you can watch my step-by-step video for details)

Transfer to the oven and bake for 35 minutes. (In the meantime prepare the sauce and your sides).

Take the roulade out of the oven. Carefully open the aluminum foil and drizzle the roulade with olive oil. Place the meat back in the oven for a second cooking session and bake, uncovered for 10-15 minutes.

Tear the mushrooms into smaller pieces and chop the thyme.

Heat a large nonstick skillet over medium high and add the mushrooms. Cook until they start to release moisture. Add oil and cook until browned. Add salt, pepper, shallot and garlic. Cook for 2 minutes. Drizzle with Sherry and cook until evaporated.

Pour in chicken broth and cook for 2 minutes. Add thyme and cream, simmer for 5 minutes over low or until the sauce thickens. Taste and adjust salt and pepper.

Cut the turkey roulade in thick slices. Serve topped with mushroom sauce along your favorite sides.