In a bowl, combine all the ingredients. Set aside.
In a bowl, combine the raisins, cranberries, broth, and brandy. Set aside.
In a skillet, soften the onion, celery, and garlic in the oil. Season with salt and pepper. Add
the fruit mixture and cook for 1 minute. Add the nuts, bread, and applesauce and stir to combine.
Let cool and refrigerate until cooled to room temperature. Beat in the eggs. Adjust the
seasoning. Set aside.
With the rack in the lowest position, preheat the oven to 190 °C (375 °F).
Open the turkey roast flat, skin side down. Lay strings under the skin,
letting it hang over each side. Season with salt and pepper. Spread the stuffing in the centre of
breasts. Close and tie the roast.
In a large skillet or saucepan, brown the turkey roast on all sides
in 30 ml (2 tablespoons) of spiced butter and the oil. Season with salt and pepper. Add the broth
and bake for 30 minutes, uncovered. Reduce the oven’s temperature to
160 °C (325 °F) and bake for about 1 hour and 30 minutes or until a meat thermometer
inserted in the centre of the stuffing reads 70 °C (158 °F). While cooking, cover the
roast with aluminum foil, if necessary (to keep it from overbrowning).
Remove the turkey roast from the oven and place in a serving dish, cover with aluminum
foil, and let rest for 10 minutes.
Meanwhile, add and combine the flour to the remaining spiced butter (kneaded butter). Bring the remaining cooking juices, approximately 375 ml (1 ½ cups), to a boil. If necessary, add chicken broth. Whisk in the kneaded butter. Simmer gently for about 2 minutes. Adjust the seasoning.
Slice the roast, removing the string as you go. Place the slices on a serving dish. Serve with the gravy, Mashed Potatoes with Apples and Cheddar, and Cider-Glazed Carrots.
The spiced butter and nut stuffing be prepared in advance.