Martha Stewart Boned, Rolled, and Tied Turkey

Directions

• Bone the turkey: Place the 12 to 14 pound turkey breast side down, slice the skin along the backbone, and cut the flesh and skin away from the carcass. Remove the breastbone, wing bones and leg bones, then butterfly the breast, cover it with plastic wrap and pound it lightly until even.
• Cook the aromatics: Preheat the oven to 375 degrees, then heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 medium chopped onion, 3 minced garlic cloves, 1 tablespoon rosemary, 1 tablespoon sage and 1 tablespoon Dijon mustard. Cook about 10 minutes until the onion turns soft and translucent.
• Mix the stuffing: Transfer the cooked mixture to a large bowl and let it cool. Stir in 1 pound ground turkey, 1 pound ground pork and 1 cup breadcrumbs. Then add 3 eggs, 1 cup heavy cream, 1 1/2 teaspoons salt and 1/4 teaspoon pepper, and mix until combined.
• Season and stuff: Lay the turkey skin side down and season it with 1 teaspoon salt, 1/2 teaspoon pepper and the remaining 2 tablespoons chopped rosemary. Spoon the stuffing down the middle of the turkey.
• Roll and tie: Roll the turkey into a long tube and secure it with toothpicks or skewers, then tie it with kitchen twine every 2 inches. Drizzle with the remaining 2 tablespoons olive oil, season with 1 teaspoon salt and 1/2 teaspoon pepper, and tuck the 3 rosemary sprigs under the twine.
• Roast the turkey: Set the roll on a roasting rack over a large pan and roast 2 to 2 1/2 hours, until an instant-read thermometer registers 150 degrees. Brush it with 1/4 cup maple syrup, then roast about 20 minutes more until it reaches 160 to 165 degrees.
• Rest and slice: Let the turkey rest for 10 minutes, then move it to a cutting board and remove the twine. Cut it crosswise into 1/2- to 1-inch-thick slices, arrange them on a platter with watercress, and serve with Todd English's cranberry compote.