Prepare the Filling

1. In a large skillet, cook the bacon over medium heat until it is browned crisp. Remove the bacon, drain it on paper towels, and then chop it into ¼” pieces and set aside. Remove all but 2 tablespoons of bacon grease from the pan.
2. Return the pan to medium heat. Add the shallot and garlic. Sauté until they’re soft and translucent, about 2 to 3 minutes. Add chopped spinach to the skillet. Cook until it wilts, another 2 to 3 minutes. Allow the spinach to shed heat, until it’s cool enough to be handled. Then transfer it to a cheesecloth or a fine mesh sieve. Squeeze hard to remove any excess liquid so the stuffed turkey breast filling will not be runny.
3. Add the drained spinach to a large bowl along with ricotta cheese, cream cheese, egg, crispy cooked bacon, and thyme. Mix everything together until well combined.

Prepare the Stuffed Turkey Breast

1. Preheat oven to 375ºF. Place the turkey roll on a cutting board, skin side down. Butterfly the turkey breast by making a horizontal cut 3/4 of the way through the breast. Then open it up like a book. Cover the turkey with plastic wrap, and pound it to an even 1/2-inch thick.
2. In a small bowl, stir together the melted butter, olive oil, salt and pepper. Brush 1/4 of the mixture over the inside of the turkey breast, and spread the filling evenly over the breast. Leave a small 1/2-inch border around the outside, so the turkey fully encases the filling.
3. Tightly roll the turkey breast to seal in the filling. Smooth out the skin on top. Use kitchen twine to tie the roulade to secure it. Place the turkey, skin side up, on a rimmed baking sheet. Brush with the remaining butter mixture. 
4. Roast the stuffed turkey breast for 50 to 55 minutes, or until the internal temperature of the meat reaches 165ºF, and the skin is golden brown. (Make sure you’re checking the temperature of the meat, not the temperature of the filling.) Remove the turkey from the oven. If desired (optional), brush the top of the roulade with more melted butter. Transfer the turkey to a cutting board. Cover it with foil. Let it rest while you prepare the gravy.

Prepare Brown Butter Gravy

1. In a saucepan (or a medium-sized skillet), melt the butter over medium heat. Continue to cook the butter, stirring occasionally – until it’s just starting to turn golden brown and smells slightly nutty. Next, add the garlic and sage. Cook for an additional 30 seconds, or until the garlic is fragrant and the butter is golden brown.
2. Add the flour. Whisk until a thick roux forms. Cook for 1 minute, stirring constantly. While whisking, slowly add the stock-drippings (from the baking sheet) to the saucepan. Whisk until no lumps remain. Add heavy cream, and salt and pepper to taste. Cook the gravy, stirring occasionally, for 3 to 4 minutes or until it’s bubbling and slightly thickened. Transfer the sage brown butter gravy to a gravy boat.