Spread turkey breast onto a cutting board between sheets of heavy duty plastic wrap or waxed paper. Working from the center to the edge pound lightly* with the flat side of a meat mallet to form a 11 X 7 inch rectangle.
Stir together the thyme, savory, bread crumbs, shredded parmesan cheese and the egg white in a medium bowl. Spread evenly over the rectangular turkey breast. Roll tightly starting with the "short" side. Tie with heavy cotton string or butcher's twine at 1 1/2 inch intervals.
Brush all surfaces of the turkey with 1 ts olive oil and sprinkle with pepper. Place in a baking dish and cook at 325F for about 1 hr basting regularly with it's own juices.
For the sauce, place roasted peppers, the other ts olive oil, wine vinegar, garlic and the salt/pepper in a food processor/blender. Process/blend until pureed. Place in a saucepan and cook over medium heat until heated through.
To serve, remove the string from the cooked turkey roll, and slice while hot and lay over a coulee of sauce on a decorative plate.
To cut corners you can also just "stuff" the breast with the mixture and cook "a la cordon bleu".
Be sure that the breast is not broken but continuous when using the meat mallet.