Ingredients:

  • 2 Tbsp (30 g) Unsalted Butter
  • 1/2 medium Yellow Onion, finely diced
  • 1 stalk Celery, finely diced
  • 1 small (100 g) Apple (e.g., Gala or Granny Smith), peeled, cored, and finely diced
  • 8 oz (225 g) Bulk Pork Sausage (or sausagemeat)
  • 2 Tbsp (5 g) Fresh Sage, finely chopped
  • 1 tsp (2 g) Fresh Thyme leaves
  • 1/4 cup (35 g) Dried Cranberries
  • 2 cups (100 g) Day-old Sourdough or Brioche, cubed
  • 1/4 cup (60 ml) Chicken Stock (low sodium)
  • 1 Large Egg, lightly beaten
  • 1/2 tsp Kosher Salt (for stuffing)
  • 1/4 tsp Black Pepper, freshly ground (for stuffing)
  • 3–3.5 lb (1.4 – 1.6 kg) Whole Boneless, Skinless Turkey Breast Fillet
  • 2 Tbsp (30 ml) Olive Oil
  • 1 Tbsp Kosher Salt (for turkey exterior)
  • 1 tsp Black Pepper (for turkey exterior)
  • 1/2 tsp Smoked Paprika (optional)

Instructions:

  1. Phase 1: Prepare the Stuffing. Melt butter in a skillet over medium heat. Add diced onion, celery, and apple. Sauté for 5-7 minutes until soft but not brown. Remove from heat and cool slightly.
  2. In the same skillet, cook the sausage meat until browned, breaking it up with a spoon. Drain off any excess fat.
  3. Combine all stuffing ingredients: sautéed vegetables, cooked sausage, cubed bread, cranberries, fresh sage, thyme, salt, pepper, beaten egg, and chicken stock. Mix gently until just combined. Cover and chill the stuffing mixture for 20 minutes.
  4. Phase 2: Prepare the Turkey Breast. Place the turkey breast on a cutting board. Using a sharp knife, slice horizontally, starting 1/2 inch (1.2 cm) from the bottom edge, cutting almost all the way through so the breast opens like a book (butterflying). Gently pound the thickest areas until the breast is an even thickness (about 1 inch / 2.5 cm). Season the inside surface generously with salt and pepper.
  5. Phase 3: Stuff, Roll, and Truss. Spread the chilled stuffing evenly over the prepared turkey, leaving a 1-inch (2.5 cm) border. Starting from the long edge, tightly roll the turkey away from you to create a compact log.
  6. Tie the turkey log securely using butcher’s twine at 1-inch (2.5 cm) intervals to ensure it holds its shape during cooking. Trim the twine ends. Rub the outside of the rolled turkey with olive oil and sprinkle liberally with salt, pepper, and smoked paprika (if using).
  7. Phase 4: Roast. Preheat the oven temperature to 375°F (190°C). Place the rolled turkey seam-side down in a roasting pan. Roast for 60 to 75 minutes.
  8. Check Doneness: The turkey is cooked when the internal temperature, measured in the thickest part of the meat (avoiding the stuffing), reaches 165°F (74°C).
  9. Phase 5: Rest and Serve. Remove the turkey from the oven immediately and place it on a clean cutting board. Tent loosely with foil and allow it to rest for a mandatory 15 minutes before carving. Remove the twine, slice into 1/2 inch (1.2 cm) rounds, and serve.