To make the stuffing, melt 2 tablespoons of the butter over medium high heat in a large skillet.

Add garlic and cook quickly until fragrant.

Add apples and cook 2 to 3 minutes.

Add spinach and cook until wilted and all liquid has evaporated.

Remove from heat and stir in bread crumbs, cheese, and half the salt and pepper. Set stuffing aside.

Preheat the oven to 350°F.

Butterfly the turkey breast with a sharp boning knife.

Place it skin-side down on a cutting board, cover it with plastic wrap, then pound it out lightly with a meat mallet to flatten it a bit and make it an even thickness.

Remove the plastic wrap and season with salt and pepper all over.

Spread stuffing over the non-skin surface of the breast to, leaving a 3/4-inch border around the edge.

Roll it up as tightly as possible, finishing with the skin side up towards you.

Rub the entire top surface with the remaining 1 tablespoon butter.

Using butcher's twine, tie up the turkey breast at 1-inch intervals so that it will keep its shape while roasting.

Place the stuffed turkey breast on a buttered or oiled roasting pan, or on a rack set inside a pan.

Roast until turkey reaches an internal temperature of 165°F, about 1 1/2 hours.

Cover turkey with foil if the top begins to get too brown while roasting.

Remove from the oven and let it sit, covered, for about 15 to 20 minutes before slicing. Snip off and discard twine, then slice and serve.