Turkey Breast Roulade with Apple and Raisin Stuffing

Prepare the Stuffing: In a saucepan, combine water, butter, and raisins. Bring to a boil over medium-high heat. Remove from heat, stir in the stuffing mix, cover, and let stand until the liquid is absorbed, about 5 minutes. Gently fold in 1 tablespoon of poultry seasoning and the diced apple. Allow the stuffing to cool slightly. (Prep time: 10 minutes)

Preheat and Prep: Preheat oven to 350 degrees F (175 degrees C). Place a roasting rack inside a roasting pan. (Prep time: 5 minutes)

Prepare the Turkey Breast: Carefully detach the turkey breast skin in one piece, being careful not to tear it, and set aside. Debone the turkey breast, keeping the meat in one large piece. Remove any cartilage or gristle between the breast halves, if necessary. Gently pull the tenderloin sections outward from the main breast to create a more even, square shape. Season the inside of the breast generously with salt, pepper, and the remaining 1 tablespoon of poultry seasoning. (Prep time: 20 minutes)

Assemble the Roulade: Spread the cooled stuffing mixture evenly over the inside of the prepared turkey breast. Tightly roll the stuffed breast into a compact roulade. Lay out the reserved turkey skin and place the stuffed roll in the center. Wrap the skin around the roulade, ensuring it's fully encased. Secure the roll with cooking twine at 1-inch intervals. Place the roulade seam-side down on the prepared roasting rack. (Prep time: 15 minutes)

Roast the Roulade: Roast in the preheated oven until the skin is golden brown, the meat is no longer pink, and a meat thermometer inserted into the thickest part of the roll registers 170 degrees F (75 degrees C), approximately 1 1/2 to 2 hours. (Cook time: 90-120 minutes)

Rest and Serve: Remove the roulade from the oven and let it rest, loosely tented with aluminum foil, for at least 10 minutes before removing the twine and slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast. (Rest time: 10 minutes)