Remove the turkey from the bone and remove the skin, if necessary.
Lay the turkey breast flat on a cutting board and with a very sharp, long knife, butterfly the turkey breast by cutting horizontally through the breast but stopping before you cut all the way through. You should be able to fold it open like a book.
Lay the turkey breast on a cutting board and cover it with plastic wrap. Then, pound the breast until it is about 1/2-inch thick and roughly in a rectangular shape. Remove the plastic.
Season the turkey breast with salt and pepper, and set aside.
To make the filling:
Finely chop the onion and mince the garlic. Add this to a medium-size skillet along with 1 tablespoon of avocado oil. Sautee for 4-5 minutes or until the onion is soft and translucent.
Add the roughly chopped baby spinach and sautee for 2-3 minutes or until the spinach is wilted and the water has evaporated.
Let this cool a bit, then mix in the cheese.
Lay the turkey breast in front of you and add the filling in a line along one short edge of the pounded turkey breast. Leave about 1/2 an inch of space before adding the filling.
Roll the turkey breast up over the filling and keep rolling away from the filling.
Wrap the turkey breast with the bacon, overlapping the strips until it is all covered.
Lay 6-8 springs of parsley in the bottom of a parchment paper lined oven-safe dish. Place thin slices of lemon on top of the parsley.
Carefully set the bacon-wrapped turkey roll on top of the lemon.
Drizzle the top of the turkey roll with avocado oil, and add the white wine (or chicken broth) to the bottom of the baking dish. Cover the top of the baking dish with foil.
Bake covered at 375-F for 30 minutes. Remove the foil and bake for an additional 20-30 minutes or until the internatl temperature reaches 165-F.
Let rest 10 minutes before slicing.
The nutritional info for the white wine (or chicken stock), lemon, and parsley is not included in this recipe because you don't consume them.