Turkey
1. Preheat oven to 325°F. Trim fat from turkey and remove tendons. Place turkey breast on plastic wrap and butterfly each breast slicing horizontally through the thickest part of each side almost to, but not through the outer edge. Open each butterflied breast and flip over to enlarge breast. Place another piece of plastic wrap over turkey and pound to 1/2-inch using a meat mallet.
2. Arrange the turkey breasts into a square sheet so that they overlap slightly. Place a piece of plastic wrap over the turkey sheet and pound one more time with a meat mallet to seal overlapping edges. Set aside.

Stuffing
1. Add the Plugrá Butter to a nonstick skillet and place over medium-high heat until hot. Add onions and celery and sauté until tender. Remove from heat.
2. Add rice, apricot jam, parsley, cinnamon, cloves, pears and allspice and stir.
3. Spread rice mixture down center of turkey breast sheet to within 2-inches of sides; roll up, jellyroll fashion, starting with shorter side. Secure at 2-inch intervals with heavy string.
4.. Place turkey roll, seam-side down on a rack coated with cooking spray and place rack in a shallow roasting pan; set aside.

Apricot Mixture
1. Combine apricot jam, cinnamon, cloves, allspice and orange juice in a mixing bowl and stir well. Brush rolled turkey with apricot mixture.
2. Bake in preheated oven for 2 hours, basting often with apricot mixture.
3. Place turkey roll on a serving platter and let rest 10 minutes before serving.