1 turkey roast, about 5 lbs (2.3 kg) with or without the skin, tenders removed, and untied (two breast halves)

1/2 recipe Apple and Squash Stuffing, uncooked (see recipe) (see note)

3 tablespoons (45 ml) olive oil

1 cup (250 ml) chicken broth

Salt and pepper

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

Untie the turkey roast and open flat, skin side down. Place strings under the meat, letting them extend on each side. Season with salt and pepper. Spread the stuffing in the centre of the breasts. Close and tie the roast. If necessary, insert the stuffing at both end of the roast. Set the remaining stuffing aside, if any.

In a large skillet or large ovenproof pan, brown the turkey roast on all sides in the oil. Season with salt and pepper. Pour in the broth and add the excess stuffing around.

Roast for about 2 hours and 15 minutes or until a meat thermometer inserted in the centre of the stuffing reads 74 °C (165 °F). While cooking, cover the roast with aluminum foil, if necessary, to prevent excessive browning.

Remove from the oven and place the turkey roast on a platter, cover with aluminum foil and let rest for 10 minutes.

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