Preheat oven to 400. Prepare a roasting pan and set aside.
De-bone and butterfly the turkey breast. Pound until you get a 1" -ish thick piece, or until you get it as thin as possible without breaking through the breast and creating two pieces.
In a large skillet, add the bacon. Cook until crispy and remove from the pan, set aside.
To the bacon grease, add mushrooms, onions, rosemary, cranberries and sautee until the onions are translucent.
Add the rosemary and orange zest and sautee until fragrant. Add salt and pepper, to taste.
Remove from the heat, add the parsley and stir to combine. Allow to cool enough to handle.
Spread the filling over the turkey breast, and begin to roll away from you.
Secure turkey breast with cooking string.
Roast turkey breast for 20 minutes at 400. Then lower to 325 and roast another 10-20 minutes, or until the turkey reaches an internal temperature of 165.