Yes, you have to tie with string once you roll it but I think you need something to keep the sausage, dressing and cranberries together for the stuffing that goes inside the roulade.

Edit: just watched Ina Gardner’s turkey roulade recipe. She actually made a dressing with cranberries and figs reconstituted with apple brandy, sauté onions and celery, toasted some pine nuts, chopped fresh fresh Rosemary threw it all in a bowl with three cups store bought bread crumbs 1 1/2 cup chicken broth an egg, mixed it and stuffed the turkey with that so I think I got it now, lol.

I’m drooling just typing about it. I may never cook a regular turkey again because like Ina said by the time the dark meat is done, the white meat is bone dry!