It’s definitely possible to debone your own turkey breast, but it’s a pretty time-consuming effort so, if you can, have your butcher do the dirty work and buy a boneless breast with the skin still on.

3 cups diced white or wheat sandwich bread (3 to 5 slices)
4 cups 1/2-inch-cubed, peeled butternut squash
1 large leek (white and light green parts only), sliced into 1/2-inch-thick half-moons, washed well, and dried
2 medium-size Yukon gold potatoes, cut into 1/2-inch cubes
About 1/2 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
4 scallions (whites and light green parts only), finely chopped
1/2 cup dried cranberries
1 cup diced unpeeled green apple (about 1/2 an apple)
1 teaspoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 cup chicken broth
1/4 cup milk
1 large egg yolk
1 teaspoon garlic powder
1 boneless, skin-on turkey breast (about 5 pounds)

Preheat the oven to 400 degrees F with a rack in the center position. Line a sheet pan with aluminum foil. Arrange the cubed bread in an even layer on the pan, and toast in the oven until very brown and dry, about 8 minutes. Remove the bread from the oven and set aside to cool. (Leave the oven on.) Toss together the squash, leek, potatoes, 1/4 cup olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Arrange the hash in a single layer on the sheet pan and set it aside. Transfer the bread cubes to the (unwashed) large bowl, add the scallions, cranberries, apple, sage, thyme, stock, milk, egg yolk, garlic powder, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper, and stir to combine. Set the stuffing aside. Set the turkey breast skin side down on a cutting board and lay a big piece of plastic wrap on top of the meat. Use a heavy pan or flat-sided meat tenderizer to pound the turkey breast to an even thickness, about 1 inch. Remove the plastic and spread the stuffing evenly over the meat, leaving a 1/2-inch border on all sides. Starting with one of the long sides, roll up the turkey breast, fairly tightly, like a jelly roll. Use some butcher’s twine to tie up the roulade at 1-inch intervals. Place the turkey roulade, seam side down, on top of the hash on the sheet pan. Sprinkle the roulade with 1/4 teaspoon salt and 1/4 teaspoon pepper, and rub a bit of extra olive oil over the skin. Roast until an instant-read thermometer inserted into the thickest part of the roulade registers 165 degrees F, about 1 to 1 1/2 hours. Allow the roulade to rest for 15 minutes before cutting it into 1-inch-thick slices. Serve with the autumn hash.