1 boneless 4.4 lb (2 kg) turkey breast roast, without the tenders, with the skin

Butchers twine

• 6 Toulouse sausages, without the casing or
• other mild sausage, without the casing

With the rack in the lowest position, preheat the oven to 200 °C (400 °F).

Open the turkey roast flat. Slide pieces of twine under the breasts, letting them extend from each side. In a bowl, combine the sausage meat, cloves, cinnamon, dried cranberries, and rum. Spread half of that mixture in the centre of the breasts. Brush the pork tenderloin with the mustard. Season with salt and pepper. Place the tenderloin in the centre of the open roast and cover with the remaining stuffing. Close and tie the roast.

In a large saucepan, brown the turkey roast on all sides in the butter and oil with the rosemary sprig. Season with salt and pepper. Remove from the pan and set aside.

In the same pan, brown the shallots and garlic. Add a little butter, if necessary. Deglaze with the wine. Add 250 ml (1 cup) of broth, the apples and cranberries. Season with salt and pepper. Place the roast back in the pan on top of the apples.

Bake for 30 minutes, uncovered. Reduce the oven’s temperature to 160 °C (325 °F) and bake for about 2 hours and 30 minutes or until a meat thermometer inserted into the centre of the roast and touching the pork tenderloin reads 70 °C (158 °F). Add the remaining broth halfway through cooking.

Remove the turkey roast from the oven, cover with aluminum foil and let stand for 10 minutes. Place the roast on a large platter and surround with the apple mixture. To facilitate slicing and serving, discard the twine as you go, allowing it to hold the rest of the roast together as you slice.

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