On a cutting board, butterfly the turkey breast so it is laying flat and open.

In a small bowl mix the softened goat cheese, bacon, chopped rosemary, 1 teaspoon of salt, 1 teaspoon of pepper.

Spread the goat cheese mixture on the inside of the turkey breast.

Starting at one end, carefully and tightly roll the turkey breast and secure with butchers twine.

Season the outside of the turkey with the remaining teaspoon of salt.

Heat a grill pan (or cast iron skillet) over medium high heat and sear each side of the roulade for about 3 minutes.

While that is grilling, mix the maple syrup and dijon mustard in a small bowl.

After each side of the turkey is nicely browned, brush half of the mustard mix onto the turkey.

Place into a 400 degree oven and roast for 20 minutes then remove and brush the remaining mustard mix on the turkey.

Return to the oven and cook an additinoal 20 minutes or until the internal temperature is 165 degrees.

Let it rest for about 10 minutes before slicing, and remember to cut away the butchers twine before serving.