For the bacon cornbread stuffing:
Cut the cornbread into 1-in. cubes. Place the cubes in a large bowl and toss with 1 Tbsp. olive oil. Season the bread cubes with salt and pepper. Spread cubes onto a baking tray and bake in a preheated 350°F oven for 15 minutes or until lightly toasted. Cool and return to the bowl.
Meanwhile, cook the bacon in a medium sauté pan over medium-high heat until browned and crisp. Using a slotted spoon, remove bacon and add to the cornbread. Reserve bacon fat in the pan and return pan to the stove. Lower heat to medium-low and add onions, celery and thyme. Sauté the vegetables 8 - 10 minutes until the onions are translucent and the celery has softened.
Toss vegetables into the cornbread mixture and add 1/4 c. broth; check seasoning and adjust with salt and pepper. Cool stuffing completely before adding to turkey.
To stuff turkey, open the turkey breast and place on work surface, skin side down. Sprinkle with salt and pepper. Spoon the stuffing mixture in a row between the breast halves. (Any extra stuffing can be cooked in a loosely covered, ovenproof, buttered dish at 350°F for 20 - 25 minutes.)
Starting at one long side, roll turkey to enclose filling. Tie with kitchen twine at 1-in. intervals to hold shape. Place turkey on a rack placed within a roasting pan.
To roast turkey, preheat oven to 400°F. Rub 2 Tbsp. of butter over turkey. Sprinkle with salt, pepper and place in roasting pan. Roast turkey until an instant-read thermometer inserted into stuffing registers 155°F. Baste turkey every 20 minutes with 1/4 c. broth. Add more broth to pan if drippings begin to burn. Total roasting time is about 1 hour, 20 minutes. When ready, transfer turkey roast to a platter, remove twine and cover with aluminum foil for 10 - 15 minutes.
For the brandied jus:
Set roasting pan on stove. Add 1 cup broth to pan and bring to a boil over medium-high heat, scraping up browned bits. Add brandy and boil 2 minutes or until reduced by half. Strain pan juices into medium bowl and immediately whisk in 2 Tbsp. cold butter until blended into jus.
Serve thinly sliced turkey with brandy jus.