To the corn bread stuffing, add the chorizo (with the fat), green bell pepper, jalapeno and thyme. Mix in broth and butter. Refrigerate until you’re ready to stuff the turkey breast.
Preheat oven to 350 degrees. With a meat mallet, pound the turkey breast till it’s an even thickness (or ask your butcher to do this for you). Place half the chorizo stuffing on top of the turkey breast, leaving a couple inches on all four sides without dressing. Roll the long way, tucking in the edges as you go. Tie stuffed turkey breast with meat twine. Use the meat twine and tie the breast lengthwise as well. Pour melted butter over turkey and season with salt & fresh ground pepper.
Put remaining chorizo stuffing in a covered oven proof pan. Place in the oven 45 minutes before the turkey is finished cooking.
Place stuffed turkey breast in heated oven and cook for approximately 1 hour 45 minutes to two hours. The internal temperature should ready 155 degrees. Let stand for 30 minutes before slicing.
WINE PAIRING SUGGESTIONS: California Zinfandel, Sonoma Coast Pinot Noir, Alsace Gewurztraminer, Chateau Fontaine Pinot Noir