Step 1

Preheat oven to 325°F.

Step 2

In a large skillet, cook chopped bacon until golden and starting to crisp. Add butter, onion, celery and garlic, and sauté in bacon fat until tender and golden.

Step 3

Toss sautéed veggies with crispy bacon, sourdough, sage, thyme, rosemary, salt, pepper and chicken broth. Set aside while you prepare your turkey breast.

Step 4

On a cutting board, place butterflied turkey breast and pound with a mallet so that the turkey is of even thickness throughout. Season with salt and pepper. Fill with stuffing, leaving a 1-inch border along the sides.

Step 5

Starting at the end closest to you, roll the turkey into a tight log shape and tie with twine. Season with salt and pepper and drizzle with a touch of olive oil.

Step 6

Roast for about 40-45 minutes until skin begins to crisp. Remove from oven, cut twine and layer with bacon strips, overlapping to cover the turkey, tucking ends underneath the turkey breast.

Step 7

Return to oven, raise the temperature to 350°F and roast until turkey reaches an internal temperature of 160°F and the bacon is crispy.

Step 8

Let turkey rest for 10-15 minutes before slicing and serving.