- In a large bowl or pot, dissolve the salt and sugar in the water, whisking vigorously for 30 seconds. Add the turkey roast making sure it is fully submerged in the brine. Cover and refrigerate for 12 hours.
- On a work surface, cut the peel off the clementine. Squeeze out the juice and set aside for the garnish.
- Place the clementine peel and garlic cloves in a small pot. Cover with water. Bring to a boil and drain. Repeat this step two more times. On a work surface, finely chop the clementine peel and garlic cloves. Set aside separately.
- In a large ovenproof skillet over medium-high heat, soften the celery and onion in 3 tbsp of the butter for 10 minutes or until the vegetables are starting to brown. Add the pork and cook, breaking the meat up with a wooden spoon, until nicely browned. Add the spices and cook for 1 minute, stirring constantly. Deglaze with the wine and broth and let reduce until almost dry. Add the broth and let reduce until almost dry. Remove from the heat. Add the breadcrumbs and reserved chopped garlic. Season with salt and pepper. Transfer to a bowl. Cover and refrigerate for 30 minutes.
- Drain the turkey roast and pat dry with paper towels. On a work surface, unroll the roast and lay it flat, skin side down. Spread the stuffing over the centre of the breasts and roll the roast back up. Slide several pieces of butcher’s twine under the meat, letting them extend on either side. Tie the roast and cut off the excess twine.
- With the rack in the middle position, preheat the oven to 375°F (190°C).
- In the same skillet over medium heat, brown the turkey roast on all sides in the remaining butter. Transfer to the oven and bake for 1 hour 30 minutes or until a thermometer inserted into the centre of the stuffing reads 165°F (74°C). Set aside on a plate and let rest for 15 minutes while you prepare the sauce.
- In the same skillet of hot turkey fat over medium heat, soften the shallot and garlic in the butter for 5 minutes. Add the toasted flour and cook for 1 minute, stirring constantly. Deglaze with the brandy. Add the broth and mix well. Bring to a boil and simmer for 5 minutes. Add the spices. Adjust the seasoning.
- Meanwhile, in a bowl, combine the dates with the reserved clementine peel and juice, and parsley. Season with salt and pepper. Let sit for 5 minutes.
- Remove the twine from the turkey roast. Sprinkle with the date garnish. Slice the roast and serve with the sauce. Serve with mashed potatoes and green beans, if desired.