- In a skillet, soften the bell pepper, onion, and garlic in the butter. Add the meat and cook for about 5 minutes. Season with salt and pepper. Add the bread and clementine juice. Continue cooking until almost dry, stirring frequently. Adjust the seasoning. Let cool. Cover and refrigerate. The stuffing should be at room temperature or cold before stuffing the turkey breasts.
- With the rack in the lowest position, preheat the oven to 180 °C (350 °F).
- Open the turkey roast flat, skin side down. Place strings under the meat, ensuring they extend beyond each side. Season with salt and pepper. Spread the meat mixture in the centre of the breast. Close and tie the roast. Cut any excess string.
- In a large skillet or ovenproof pan, brown the turkey roast on all sides in the oil. Season with salt and pepper. Add the broth at the bottom of the pan. Bake for about 2 hours or until a meat thermometer inserted in the centre of the stuffing reads 70 °C (158 °F). If needed, while cooking, cover the roast with aluminum foil (to prevent overbrowning).
- In a bowl, dissolve the cornstarch in the water. Set aside.
- In a saucepan, bring the sugar, lemon juice, shallots, and garlic to a boil. Continue cooking until the syrup begins to caramelize. Add the clementine juice, muscat wine, broth, and zest. Bring to a boil and reduce by half. Add the cornstarch mixture and whisk in the butter. Simmer for 1 minute. Season with salt and pepper.
- Slice the roast, removing the string as you go. Place the slices on a serving platter. Serve with the clementine sauce and mashed potatoes.
This clementine sauce is refined and delicious with turkey. You can prepare it in advance while baking the turkey. Reheat it just before serving, stirring frequently.