Combine the stuffing ingredients in a bowl. The stuffing should be moist, mounding nicely on a spoon, but should not be sopping wet. Add more broth if needed.
Spread the stuffing evenly over the turkey breast.
Roll up the breast lengthwise to create a cylinder. Arrange the bacon slices on a work surface in 6 tightly spaced parallel stripes, overlapping the ends of 2 slices to make each stripe.
Place the rolled turkey breast in the centre of the bacon and then crisscross the bacon around the turkey. Tie the turkey with butcher’s twine to create a uniform roast and to secure the bacon.
Cook in a roasting pan, until the internal temperature reaches 75 degrees C, turning occasionally to ensure the bacon gets crispy on all sides ( around 1 to 1.5 hours). Let rest for 10 minutes, remove the string, slice and serve.