Start by carefully removing the skin from the turkey breast. Reserve the skin. Butterfly the turkey breast, and make score marks on the breast.
Next, add the garlic, sage, thyme, rosemary, chili flakes, and olive oil to a food processor, and process until you make a paste. Scoop the paste out, and spread it all over the scored turkey breast. Season with salt and pepper.
Lay the turkey skin down onto the turkey breast. Carefully roll into a log, and use the plastic wrap, and as you are rolling, begin tightening the turkey, as tight as possible.
Place the sealed turkey in the refrigerator overnight, if possible, or at least four hours.
Preheat your oven to 350 degrees.
Heat a large non-stick skillet on medium heat. Add in the cooking oil, and let it come to temperature.
Add the turkey breast, skin side down, and let it brown, cooking for about three minutes per side.
Once browned, add in the oven and cook for about 20 minutes. Next, raise the heat to 400 degrees, and cook until the skin is nice and crispy and the internal temperature is 165 degrees.
Slice into medallions and serve.