1
In a large nonstick skilley over medium heat, melt teh butter. Saute the onions 4 minutes. Add the mushrooms and carrots; saute until the vegetalbes 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 tablespoons of the broth and the lemon zest.
2
Preheat the oven to 325 F; spray a 9x13 inch baking dish
3
Place the turkey between 2 sheets of plastic wrap; with a meat mallet or rolling pin, pound to an even thickness. Remove the 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 breat 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.
4
Bake, basting frequently with the pan juices, for 1 1/2 hours. Transfer the turkey to cutting board; let stand 10 minutes.