Mushroom Stuffed Turkey Breast

Okay, I know that this recipe can be good.  However, when I made it, I totally did NOT execute it well.  There is something about me and turkey that just doesn't get along.  However, I am going to post it and if one day, I gain the courage to tackle it again, I know it will be here, waiting, mocking, challenging me. :-)

I found this recipe in the WW, "New Complete Cookbook".

Mushroom Stuffed Turkey Breast
Serves: 12
Points: 3

Ingredients
2 tbsp butter
2 onions, chopped
2 cups sliced mushrooms
2 carrots, shredded
1 (10 oz) box frozen chopped spinach, thawed and squeezed dry
2 tbsp chopped fresh parsley
1 tbsp grated parmesan cheese
1 tbsp finely chopped fresh basil, or 1/2 tsp dried
1 slice reduced-calorie white bread, finely chopped
1 cup low-sodium chicken broth
1 tbsp grated lemon zest
1 (3-pound) skinless boneless turkey breast

Instructions
1) In a large nonstick ckillet over medium heat, melt the butter.  Saute the onions 4 minutes.  Add the mushrooms and carrots; saute until the vegetables are tender, 4-5 minutes.  Stir in the spinach, parsley, cheese and basil; cook 2 minutes.  Remove from the heat; stir in the bread, 2 tbsp of the broth, and the lemon zest.

2) Preheat the oven to 325 degrees; spray 9x13-inch baking dish with nonstick cooking spray.

3) Place the turkey between 2 sheets of plastic wrap; with a meat mallet or rolling pin, pound to an even thickness.  Remove top sheet of plastic wrap from the turkey; spread the mushroom mixture over the turkey breast, leaving a 2 1/2-inch border on all sides.  Starting with the short side, roll up the turkey breast jelly-roll style; tie at 2-inch intervals with kitchen string.  Place the roll, seam-side down, in the baking dish; pour the remaining broth over the turkey and cover loosely with foil.

4)  Bake, basting frequently with the pan juices, until an instant read thermometer inserted in the center of the roll reaches 180 degrees, 1-1 1/2 hours.  Transfer turkey to a cutting board; let stand 10 minutes, then remove the string and carve into 12 slices.