For the house seasoning: Mix together the salt, garlic powder and pepper and store in an airtight container for up to 6 months.
For the marinade: Combine the sage, olive oil, shallots, garlic, orange juice and zest and 2 teaspoons of the House Seasoning in a large zip-lock bag. Seal the bag and shake to mix. Add the turkey breast, re-seal and marinate overnight in the refrigerator.
For the stuffing: Add the bread, scallions, egg, maple syrup, sage, olive oil, melted butter and salt and pepper to a large mixing bowl. Mix well.
Preheat the oven to 475 degrees F.
Lay the turkey breast skin-side down on a clean cutting board. Spread the stuffing over the center of the breast. Roll the breast around the stuffing and tie with butcher's twine at 1-inch intervals. Transfer to a foil-lined baking sheet and spray the entire breast with canola oil. Bake for 15 minutes, reduce the heat to 400 degrees F and continue baking until an instant read thermometer inserted into the stuffing registers 180 degrees F, about 1 hour.
Rest for 10 minutes before carving.