Step 1

Prepare a turkey brine. Bring 1 cup of water and ¼ cup of kosher salt to a boil and whisk until the salt is dissolved. Set aside to cool.

Step 2

Place the turkey breast in a large bowl or plastic container (with a lid if possible). Cover the turkey with cold water. Pour the salt water brine over the turkey and then cover and refrigerate overnight. If there isn’t time to brine overnight, let the turkey brine as long as possible.

Step 3

Heat a large skillet over medium/high heat and add the pork sausage. Break the sausage up into small pieces and fry until partially cooked. Add the olive oil, and onion, and season with ¼ teaspoon salt. Toss and saute together for 2-3 minutes.

Step 4

Add the garlic, carrots, and celery to the pan. Saute for 4-5 minutes.

Step 5

Stir the stuffing, thyme, and broth with the vegetables and remove from heat. Cover and let rest for 5-7 minutes or until all the liquid is absorbed. Fluff and set aside.

Step 6

Preheat the oven to 400℉. Line a baking sheet with parchment paper.

Step 7

Lay the turkey breast on a large cutting board. Cut the breast down the middle to butterfly it open. Lay a piece of plastic wrap on top and pound the turkey breast flat to about ½ inch thickness.

Step 8

Spread the cranberry sauce evenly over the turkey and then spoon the stuffing over the cranberry sauce. Spread the stuffing over the surface of the turkey. There may be extra stuffing, it will be used later.

Step 9

Starting at the end of the turkey, carefully roll the stuffing and cranberry sauce into a roulade. It’s okay if some stuffing spills out.

Step 10

Use two or three pieces of kitchen twine to tie the roulade in place so it doesn’t unroll during the baking time.

Step 11

Spoon any excess stuffing in the middle of the baking sheet and spread it out. Transfer the roulade to the baking sheet and place it on top of the stuffing.

Step 12

Prepare the basting liquid. Warm chicken broth and butter over medium heat until just simmering. Set aside for later.

Step 13

Season the roulade with the turkey seasoning and transfer to the oven. Bake for 45-55 minutes or until the internal temperature of the turkey reaches between 160º-165ºF. Baste the roulade every 15-20 minutes. It will continue to bake for 5-10 minutes when removed from the oven.