Prepare your favorite stuffing and set aside to cool.
Carefully remove the skin from the breast and set aside.
Butterfly the turkey breast. Lay the breast on your cutting board. Hold your knife horizontal to the breast. Start by making small slices, halfway up the breast, from the cutting board. Picture this: you’re cutting the breast open, like a book. Continue slicing, holding the top flap of the breast, pulling it back as you go to ensure you’re continuing to cut through the middle. Do not cut all the way through, leave the two halves of turkey breast connected at the ‘binder of the book’.
Lay the breast open on the cutting board, with the inside facing up. Season the inside of the turkey breast with salt and pepper, scatter the slices of one garlic clove across the surface and then zest your lemon all over the exposed breast flaps.
With the breast still open, place the cream cheese towards the middle of the breast, running lengthwise. This should lay down the length where the two breast halves are still connected, the ‘binder of the book’. Do the same with the cooled, prepared stuffing.
Grab one of the turkey breast halves, towards the outside, and bring it up and over the stuffing and cream cheese. Using both hands, run your fingertips along what once was the outside edge of that turkey breast half, and curl it inwards. This begins the process of rolling the turkey breast, tightening the inner side to hold the stuffing in place. Once you have this first part accomplished, continue rolling the breast, curling your fingertips from the inside, to roll the breast tightly. Season the outside of the roulade with salt and pepper to taste.
Find the seam of your turkey roulade. Lay the turkey skin across the seam and stretch across your roulade. Note: this will not cover the whole roulade.
Starting at one end of the roulade, about ½ inch inwards, use your butcher’s twine to tie a circle. Pull on your twine circle tightly so it’s taught, or snug, but not too tight. Repeat this every 1-1 ½ inches, working your way to the opposite end of the roulade. Note: each time you tie a new circle, pull on the turkey skin from each side nearest to the string you’re currently tying, to stretch it back into place. Set your roulade aside.
Drizzle 1 tbsp oil over the carrots and 1 tbsp oil over the green beans. Season each with salt and pepper. Add one sliced garlic clove to your green beans only, and set your vegetables aside.
Fire up your Schwank Grill. Place your grill grate on level 2.
Add the butter, green beans and fresh herbs to the drip tray, and slide tray into place.
Using 1-2 tbsp oil, cover/rub the turkey roulade all over. Slide out your grill grate and place the roulade over one of the bulls, starting skin side up. Place your roulade with the thickest end towards the back of the grill grate. Place your carrots over the other bull. Slide the grill grate back into place and lower the grate to level 1.
Cook for 2 ½ minutes. Using tongs, turn the roulade a quarter turn, and cook for another 2-2 ½ minutes. Continue turning the roulade, ¼ turn every 2-2 ½ minutes for a total of 16-20 minutes.
Turn the carrots every 3-4 minutes, looking for desired color. They will be tender-crisp when done and slightly charred.
After 15 minutes, start checking the internal temperature of your turkey roulade using an instant read thermometer. Turkey should be cooked to 165F. You can pull your roulade out, 5-7 degrees under the target temperature, as carry over cooking will continue to cook it the rest of the way. Do not cover the finished roulade, the steam will turn your crispy skin soggy. Allow the roulade to rest for 7 minutes before removing the butcher’s twine and slicing into 1 inch rounds.
The carrots should be done just minutes before the turkey. Remove, cover and set aside.
Remove green beans from the drip tray when the turkey is finished cooking. Cover and set aside until ready to serve. Carefully remove the melted butter and reserve for serving. Discard fresh herbs.
To serve: drizzle honey over carrots and season vegetables with a flaky, finishing salt. Spoon butter over sliced turkey roulade rounds. Enjoy!