On a large cutting board, place turkey breast on top of plastic wrap and make a butterfly cut. Cover with additional plastic wrap and pound to an even thickness of 1/2-inch. Roll turkey up and transfer to the refrigerator while you prepare the stuffing.
Preheat the oven to 350 degrees F.
In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat and saute the onions and garlic until soft, 3 to 4 minutes. Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring, until caramelized around the edges, 3 to 4 minutes. Add the spinach, 1 tablespoon of the remaining olive oil, 1/2 teaspoon of the salt and the pepper and cook, stirring occasionally, until spinach is wilted and any juices have evaporated from the pan, 3 to 4 minutes. Transfer to a colander to drain and set aside until cool enough to handle. Once cooled, squeeze lightly to release any excess liquid, then transfer to a bowl and add the chopped turkey bacon and the bread crumbs. Mix well.
Lay the turkey breast flat on a clean work surface and remove the top layer of plastic wrap. Season the skin side of the turkey with the Essence, 1 teaspoon of the Turkey Rub, and 1/4 teaspoon of salt. Turn over so that the skin side is on the plastic wrap. Season the inside of the turkey with the remaining 1/2 teaspoon of Turkey Rub and remaining 1/4 teaspoon of salt. Arrange the spinach-mushroom stuffing over the turkey to reach within 1-inch from all edges. Carefully roll up the roulade. Using butcher's twine, tie the roulade at even intervals so that it remains tightly rolled. Rub the outside of the roulade with the remaining tablespoon of olive oil and transfer to a rack inside of a shallow baking sheet. Roast until golden brown and an instant-read thermometer inserted into the thickest part of the very center of the roulade registers 150 to 155 degrees F, usually 1 1/4 to 1 1/2 hours. Set aside to rest for 15 minutes then slice into 1/2-inch slices and serve hot.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	680.33 Kcal (2848 kJ)
Calories from fat	320.32 Kcal
		% Daily Value*
Total Fat	35.59g	55%
Cholesterol	193.74mg	65%
Sodium	7308.69mg	305%
Potassium	2429.77mg	52%
Total Carbs	23.98g	8%
Sugars	3.25g	13%
Dietary Fiber	4.92g	20%
Protein	67.47g	135%
Vitamin C	34mg	57%
Vitamin A	0.1mg	2%
Iron	60.9mg	338%
Calcium	212.4mg	21%

Amount Per 100 g
Calories	134.53 Kcal (563 kJ)
Calories from fat	63.34 Kcal
		% Daily Value*
Total Fat	7.04g	55%
Cholesterol	38.31mg	65%
Sodium	1445.25mg	305%
Potassium	480.47mg	52%
Total Carbs	4.74g	8%
Sugars	0.64g	13%
Dietary Fiber	0.97g	20%
Protein	13.34g	135%
Vitamin C	6.7mg	57%
Iron	12mg	338%
Calcium	42mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.