Heat a large sauté pan over medium-high heat. When the pan is hot, add the oil then the butter. When the butter is melted, add the mushrooms, season with salt. Once the mushrooms start to sweat, add the shallots. Brown the mushroom mixture for 2-3 minutes.

Add the chopped kale on top of the mushrooms, season with salt. Cover and cook over medium-low heat for 5 minutes or until the kale softens. Fold everything together, cook over medium heat until all liquid has evaporated. Season with salt and pepper and a squeeze of lemon juice. Transfer to a colander over a bowl. Set aside to cool. Can be made 1 day in advance.

Preheat oven to 400°F.

Place turkey on work surface, skin side down. Cover with plastic wrap and pound with a sauté pan or rolling pin to create a more even surface; remove plastic. Season with salt and pepper. Spread the mushroom mixture evenly leaving a one inch gap on all sides. Starting from a long side, roll the turkey breast like a jelly roll. Tie with butcher twine at 1-inch intervals to hold a loaf shape. Brush with oil, season with salt and pepper, and place in lightly oiled shallow baking pan.

Roast until thermometer inserted into filling registers 150°F, approximately 45 – 60 minutes. Remove from oven, transfer to a cutting board; let stand 5-10 minutes, remove butcher twine before carving.