Name: Stuffed Turkey Roast
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 10 serving(s)
Ingredients: 1 boneless 4.4 lb (2 kg) turkey breast roast, without the tenders, with the skin; Butchers twine; 6 Toulouse sausages, without the casing; 2 pinches ground cloves; 1/2 teaspoon (2.5 ml) ground cinnamon; 3/4 cup (180 ml) dried cranberries; 3 tablespoons (45 ml) dark rum; 1 pork tenderloin, of about 1 lb (454 g); 1 tablespoon (15 ml) Dijon mustard; 1 tablespoon (15 ml) whole-grain mustard; 2 tablespoons (30 ml) butter; 2 tablespoons (30 ml) olive oil; 1 sprig rosemary; 1 cup (250 ml) shallots, finely chopped; 2 cloves garlic, finely chopped; 1 cup (250 ml) white wine; 2 cups (500 ml) chicken broth; 6 Cortland apples, peeled, halved and cored; 1 cup (250 ml) fresh cranberries; Salt and pepper

Stuffed Turkey Roast

Preparation

25 MIN

Cooking

3 H

Servings

Garnish Idea

To garnish the turkey, red frosted apples are very pretty. To do that, wash the apple quickly in water and then, without drying, immediately sprinkle them with a generous layer of sugar. Bake at 160 °C (325 °F) for about 30 minutes.

For perfect cooking

Turkey, goose, chicken, guinea fowl ... whole poultry will always be juicy if cooked properly. Do not rely just on the thigh coming off its joint. At this stage of cooking, the bird is already overcooked. What’s the best way to check for doneness? Use a meat thermometer. Poultry is perfectly cooked when the thermometer stuck into the thickest part of the thigh reads 82 °C (180 °F). Once the bird is cooked, remove from the oven, transfer to a warm serving dish and cover in aluminum foil. Let stand for 15 minutes before serving.