Cajun-Brined Stuffed Turkey Breast

Whisk salt, sugar, 1 Tbsp. Cajun seasoning, Worcestershire sauce and 1 qt. water in large bowl until blended.

Remove and discard skin from turkey breast; place turkey in prepared brine. Refrigerate 1 hour.

Meanwhile, melt butter in medium skillet on medium heat. Add onions; cook 5 to 7 min. or until crisp-tender, stirring frequently. Spoon into separate large bowl. Add stuffing mix, cranberries, nuts, sage, egg, remaining water and 1 Tbsp. of the remaining Cajun seasoning; mix well.

Heat oven to 350°F. Remove turkey from brine; pat dry with paper towels. Use sharp knife to make lengthwise cut in bottom of turkey breast, being careful to not cut through to opposite side of breast. Open breast, then place, upside down, on plastic wrap-covered work surface; cover with additional sheet of plastic wrap. Pound to 1/2-inch thickness. Remove and discard top sheet of plastic wrap.

Sprinkle 1 Tbsp. of the remaining Cajun seasoning over turkey; cover with stuffing mixture to within 1/2 inch of edges, spreading to form even layer of stuffing. Starting at one long side, roll up turkey tightly, pulling plastic wrap away from turkey as it is rolled.

Rub remaining Cajun seasoning onto top and side of turkey roll; top with bacon, placing in single layer over roll-up. Use butchers twine to tie roll-up closed, placing knots about 2 inches apart. Place, seam side down, on rimmed baking sheet sprayed with cooking spray.

Bake 1 to 1-1/4 hours or until turkey is done (165°F). Remove turkey from oven; cover loosely with foil. Let stand 15 min. before cutting into 10 slices to serve.