Turkey Breast Roulade with Apple and Raisin Stuffing
To make a whole boneless breast, slice the skin down the backbone, and peel the skin off in one whole piece, being careful not to tear the skin. Place the whole turkey breast in front of you with the bone side up, and starting from one edge of the rib cage with a very sharp knife, cut and scrape the meat away from the bones as you move towards the middle of the breast. Cut around any shoulder and collar bones, including the wishbone. When you get to the center, stop and start again on the other side. Cut the keel bone away from the breast meat at the middle, leaving the breast in one big piece. The two tenderloins will be lying next to the breast meat at the edges. Roll the two tenderloins outward to expand the width of the breast for better stuffing and rolling.
If this sounds too daunting (it's easier to do than to describe) have your butcher do it for you.