Directions

Preheat your oven to 375 degrees. Stuffing:

1. Melt the butter over low-medium heat.
2. Add the chopped celery and onions and cook until tender.
3. Add the bread cubes, and mix until the bread is coated in butter.
4. Add salt, sage, thyme, and apples. Mix well.
5. Set aside.

Turkey:

1. Lay the turkey breast out on a piece of parchment paper.
2. Lay another piece of parchment over the top of the turkey.
3. Using a soft mallet, pound the turkey until it is an even thickness, about 1/4 to 1/2 inch thick.

Putting it all together:

1. Spread the stuffing over the top of the turkey breast, leaving about a 1/2 inch border around the edge of the turkey.  If you have too much stuffing, set it aside to put in the roasting dish later.
2. Roll up the turkey breast like a jelly roll.
3. Secure the turkey with baking twine.
4. At this point you can stuff any extra stuffing into the ends of the roll.
5. Wrap the turkey roll with bacon, making sure to cover the surface of the turkey.
6. Place the turkey roll into a roasting dish.
7. If you have extra stuffing, add it to the roasting pan, alongside the turkey roll.
8. Bake for 1 1/2 hours, or until the internal temperature of the turkey breast roll reaches 165 degrees.
9. Once the turkey roll has finished roasting, remove it from the oven onto a cutting board, cover it with foil and let it rest for about 10 minutes.
10. When you’re ready to serve, cut the roll into 3/4 inch slices. Enjoy!