Leave torn bread pieces out overnight to dry, then bake for 20 minutes at 200° F.
Heat oven to 350° F. Melt butter in a large skillet over medium heat. Add onion and carrots, cooking until onions are slightly browned, about 10 minutes. Add apple, sage, rosemary, parsley, and thyme. Cook for 5 minutes. Remove skillet from heat.
In a large mixing bowl, combine onion mixture with bread, cranberries, and Celebration IPA. Season with 1 teaspoon salt and about 1/2 teaspoon of black pepper. Mix well and spread out on a parchment-lined baking sheet. Bake for 30-40 minutes, until bread is golden brown. Let cool.
Heat oven to 400° F. Butterfly-cut the turkey breast, place skin-side down, and pound to 1/2-inch thickness. Season with salt and pepper and drizzle with olive oil. Spread stuffing on top and carefully roll turkey around the stuffing. Wrap kitchen twine around the turkey breast, and tie tightly.
Place turkey in a roasting pan, drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes, then lower the heat to 325° F for an additional 10-15 minutes of roasting, until the internal temperature of the breast reads 155° F on a meat thermometer.
Remove from heat and let rest for at least 10 minutes. Slice and serve with gravy.