I assume there is stuffing involved. If the stuffing includes cooked ingredients, I usually stuff it with the stuffing hot, roll it, tie it and sear it in a hot skillet. Then it goes into the oven for a quick finish.
If you use cold stuffing, you run the risk of over cooking the meat to get the stuffing hot.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan