Place the turkey breast in a bucket or stainless steel stockpot.
Place the salt, brown sugar, cinnamon and 250 ml (1 cup) water in a saucepan. Bring to a boil. Stir until the salt and sugar dissolve. Add cold water to cool the brine.
Pour over the turkey breast. Add the pineapple juice and enough of the remaining water to cover the breast. Refrigerate for 24 hours
In a bowl, cover the cranberries with boiling water and soak for 5 minutes. Drain.
In a skillet over medium heat, brown the onion and garlic in the butter. Deglaze with the chicken broth. Set aside in a bowl and let cool for about 5 minutes. Add the cranberries and the remaining ingredients. Mix well. Season with salt and pepper. Refrigerate.
On a clean surface, peel the pineapple, leaving the crown of leaves attached. Using a knife the same length as the pineapple, slice off the bottom of the pineapple. Working from the bottom to the top, cut the core from the sides, leaving 2.5 cm (1 inch) of flesh all around. Carefully make an incision at the base of the crown and cut through the top of the core (photo 1). Remove the core. It is likely the pineapple will split open slightly in a few places.
Fill the pineapple with stuffing, restoring it to its original shape. Refrigerate the pineapple and any remaining stuffing.
With the rack in the lowest position, preheat the oven to 230°C (450°F).
Lay the turkey breast flat, skin-side down. Using a sharp knife, butterfly each breast half (photo 2) to double its surface area. Run several strands of kitchen string under the breast, leaving extra on both ends. Season with salt and pepper. Spread the remaining stuffing over the breast. Lay the pineapple in the middle with the leaves extending past the edge of the breast. Fold the breast up and around the pineapple and tie with the kitchen string
to form a roast.
Place in a roasting pan. Season with salt and pepper. Wrap the pineapple leaves with the moistened cheesecloth and then with aluminum foil to guard against scorching. Roast for 15 minutes.
Reduce the oven temperature to 170°C (325°F) and continue roasting until a meat thermometer inserted in the centre of the stuffing reads 70°C (158°F), about (2 1/2 hours.) Cover the breast with aluminum foil if necessary to prevent it from browning too much.
Remove from oven, tent with aluminum foil and let rest 10 minutes. Slice the turkey, removing the string as you go. Place slices on a serving platter. Pour the cooking juices around the roast. Serve with Parmesan Potato Rosettes.
You can stuff and roll a day ahead, then roast in time for dinner.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.