In a bowl, combine the sausage meat, garlic and orange zest. Season with salt and pepper.
With your fingers, gently loosen the skin from the turkey breast without tearing it. Spread the stuffing under the skin and disperse evenly on both poultry breasts. Slide in two slices of orange on each breast. Close the opening with toothpicks. With butcher's twine, tie the turkey legs.
Line a 20 litres, 38-cm (15-inch) in diameter and 30-cm (12-inch) in depth pot with 2 large strips of cheesecloth hanging about 5-cm (2-inch) on each side of the pot. Place the turkey in the pot, breast side up. Add the orange, celery, onions, carrots, cinnamon sticks and cloves. Cover with lightly salted cold water. Season with pepper. Keeping the cloth hanging, cover and bring to a boil. Remove the lid, skim and simmer for 2 hours.
Using the cheesecloth, lift the turkey and remove from the pot, without breaking the skin, and place on a baking sheet.
Preheat the oven to 170 ° C (325 ° F).
Pass the cooking broth through a sieve and pour into a large saucepan. Place the oranges, vegetables, cinnamon stick and cloves used in the poaching process and place at the bottom of a large roasting pan. Add 1 litre (4 cups) of broth. Place a rack in the roasting pan and place the turkey, breast side up. Dry the skin with paper towels, then rub with the butter.
Roast the turkey in the oven for about 1 hour 30 minutes or until a meat thermometer inserted in thigh reads 77 °C (170 °F). Add broth as needed during cooking so that there is always 500 ml (2 cups) at the bottom of the pan. Once boiling, cover the pan with aluminum foil if necessary to prevent the turkey from over browning.
While roasting the turkey, reduce the remaining broth by half. Set aside. Remove the turkey from the roasting pan and let rest for 15 minutes.
Strain and skim the pan juices from the roasting pan and add 500 ml (2 cups) of the reduced broth. Season with salt and pepper.
Save the remaining turkey broth to make soup. It will be delicious! Freezes.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.