If you are making a gluten version with wheat panko crumbs. There is a link in the recipe instructions to details and a photo tutorial for making a bacon weave. It's not difficult once getting the hang of the weaving and a wonderful addition to the visual appeal of the roulade.
Preheat the oven to 325 degrees and place an oven rack in the middle of the oven.
Equip a baking sheet with an oven proof rack (for cooking or cooling baked goods).
Cover the bacon weave with a large piece of plastic wrap and using a rolling pin roll the bacon mat so it is a uniform thickness, and all slices touch without any gaps. NOTE: Do not over roll as thin bacon can break. The mat will be much larger than before rolling it. Set aside to assemble the turkey roulade.
Cover a hard work surface (counter top or large cutting board) with a piece of plastic wrap larger than the turkey breast and place the turkey breast on the plastic wrap.
Using a flat meat tenderizer or a rolling pin, gently pound the turkey breast to a ½ inch thickness. NOTE: The uniform thickness allows consistent cooking of the roulade.
Sprinkle the 1 teaspoon salt and ½ pepper evenly over the exposed side of the turkey breast.
Spoon the stuffing onto the turkey breast and spread it evenly, leaving a ¾ inches (approximate) of the turkey breast exposed between the edge of the stuffing and edge of the turkey breast all around the stuffing.
When the roulade has reached in internal temperature of 155 degrees F, slit open the top foil and parchment being careful not to slice the bacon weave (kitchen scissors are great for this).
Peel back the parchment and foil to full expose the roulade (it is not necessary to remove the roulade from the cooking rack to do this). Poke holes in the foil abound the base of the roulade to allow any rendered bacon fat to drip into the pan below.
Remove the roulade and allow it to rest for 15 minutes before serving.
The absorbency of wheat panko crumbs and gluten-free panko crumbs may vary. If making this with wheat panko crumbs, start with ¼ cup chicken broth. The stuffing when combined should be wet, not soupy and not just moist. If after adding ¼ cup the mixture seems to need more moisture, add more broth 1 tablespoon at a time.