Preheat the oven to 230ºC/Gas mark 8.
Heat half the butter in a frying pan and cook the garlic, celery, onion and pepper until soft. Add the apricots, lemon zest and juice, herbs and breadcrumbs and season. .
Gradually add enough stock to make the stuffing moist but not wet. .
Lay the turkey breast out flat, skin side down. Spoon the stuffing down the middle then roll up and tie. Place the turkey breast upwards in a roasting tin, smear with the remaining butter and cover with the bacon. .
Cover with foil and roast for 50 mins per kilo plus 30 mins extra, removing the foil for the last 30 mins. Check the juices run clear, remove from the oven, then leave to rest for 20 mins. Serve sliced with a selection of roasted vegetables. .