Step 1

Bring 2 cups of water to a boil and add to a large bowl with the remaining brine ingredients. Stir to completely dissolve. Steep for 10 minutes before adding a 6-cup combination of cold water and ice to the bowl.

Step 2

Place the turkey breast in the brine and refrigerate for 8 hours.

Step 3

Remove the turkey from the brine, rinse and pat dry with paper towels.

Step 4

Melt butter in a large skillet over medium heat. Brown sausage, breaking it apart until cooked through, 3 to 4 minutes. Add the onions and celery with a pinch of salt and reduce the heat to medium-low and continue to cook until the onions are softened and translucent.

Step 5

Add the apples, soaked cranberries and chopped fresh herbs. Add the chicken stock, scraping any brown bits off the pan. Then stir in bread stuffing mix. Taste for seasoning. If the stuffing is too dry, add more stock.

Step 6

Remove from heat and set aside to cool slightly while you prep the turkey.

Step 7

Preheat oven to 350° F on convection, or 375° F if you don't have convection.

Step 8

Place the butterflied turkey breast between two pieces of plastic wrap. Pound with a meat pounder until 1/2" thick all the way around.

Step 9

Brush both sides with melted butter.

Step 10

Place the breast skin-side down on a parchment-lined baking sheet. Evenly distribute a stuffing layer that is about 1/2" thick over the entire surface of the breast (you will only need about half of the stuffing).

Step 11

Tightly roll (starting with the smaller side first) until you reach the end.

Step 12

Tie with butcher twine about every 2" and once longways.

Step 13

Place in the oven on the middle rack and roast until the internal temperature reaches 160° F, about 75 minutes. Rotate the sheet pan 180 degrees halfway through for even browning. Optional: Broil for 2 to 5 minutes to brown the skin at the end of the cook (before it reaches the pull temp).

Step 14

Remove from oven and rest uncovered for 15 to 20 minutes before removing the twine to slice and serve.