Heat the oven to 350 degrees.
On a large cutting board, place the turkey breast on plastic wrap and cut it so that it opens up to one large evenly flat piece.
Cover with additional plastic wrap and pound to an even thickness of just under ½ inch.
Remove the plastic wrap from on top and spread the stuffing evenly over the middle portion of the turkey breast and roll it up lengthwise, using the outer plastic wrap to help keep the roll in place.
On a large sheet of parchment paper, lay the slices of bacon down so they just overlap.
The resulting “blanket” of bacon should be long enough to cover the length of the turkey roulade.
Lift the turkey roulade onto the bacon slices and carefully remove the plastic wrap.
Using the parchment as a handle, carefully roll up the roulade, “Tootsie Roll” fashion, inside the parchment. Twist the ends tightly.
Place the roll on top of a large sheet of aluminum foil and roll the roulade, paper and all, inside the aluminum foil. Crimp the ends closed.
Bake in a roasting pan fitted with a rack for 1 ½ hours, or until internal temperature reads 155 degrees.
Let the roulade rest for 15 minutes; then carefully remove the foil and parchment and slice into inch-thick slices.