Thaw the turkey breast in the refrigerator at least 24 hours before making the recipe.
Thaw the puff pastry in the refrigerator 6-8 hours before wrapping the turkey breast in the pastry.
Keep the sausage cold in the refrigerator until just before you roll it out.
Cranberry Apple Stuffing
In a medium size bowl, add the ingredients for the cranberry apple stuffing and mix together.
Butterflying the Turkey Breast
Remove the netting from the thawed turkey breast. Using a sharp knife, run it under the skin between the turkey breast and the skin to remove the skin. Save the skin if you want to make gravy with it.
Take a sharp knife and cut through the middle lengthwise to butterfly the breast. You don't want to go all the way through, but take the cut far enough so the breast will lay open and flat on the cutting board.
Lightly salt and pepper both sides of the turkey breast.
Stuffing and Encasing Turkey Breast in Sausage
With the butterflied breast open, spoon stuffin on one side. You may not use it all, but try to use at least 1-1½ cups. Fold over the other side of the breast to cover the stuffing.
Place a large piece of plastic wrap on a clean flat surface that is at least 24" x 24", a clean countertop works great.
Place the sausage in the middle of the plastic wrap and if it not all in one roll, then mash it together to form a large mound. Cover with parchment paper (the size of the plastic wrap) and roll out the sausage with a rolling pin. You want the sausage to be as big as a large pizza, so about 18-20".
Place the stuffed turkey breast seam side down in the middle of the sausage. Fold up the sides and ends of the sausage and press to form the sausage to the turkey breast.
Place onto a baking pan and bake in the oven on 275℉/ 135℃until the internal temperature (in the middle where the stuffing is reaches 165℉/74℃). This can take anywhere from 60-90 minutes and if the turkey and stuffing is cold, it will take longer. Cook to temperature, not time. The low temperature is prevent the sausage from cracking open, so if you decide to turn up the heat, don't do it for at least 30 minutes.
Cool in fridge for at least 1-2 hours or until the outside is cool to touch. If you are making pan gravy, drain the juices and fat off the tray into a pan.
Wrapping in Puff Pastry
Whisk one egg with 1 Tablespoon of water in a small bowl.
When the sausage on the outside of the turkey is cool to the touch, you can wrap it in puff pastry.
On a clean work surface at least 36" x 36" sprinkle a few Tablespoon of flour and spread out. Place the two sheets of puff pastry side by side and join the edges by pressing together.
Using a rolling pin, roll out the dough until it is about 16" x 20" and about ¼" thick.
Place the turkey breast, rounded side down, in the middle of the puff pastry. Fold over one of the sides and remove excess puff pastry with scissors or a knife from the corners. Brush the edges of each end of the puff pastry with egg mixture and fold up onto the turkey breast. Press to seal the edges.
Trim the excess puff pastry from the corns and the remaining flap, you only want enough puff pastry to come to about the middle of the turkey breast. Brush all the edges with egg mixture and fold the flap onto the turkey breast. Press to seal the edges.
Turn the wrapped turkey over onto a baking pan. Brush off any excess flour and brush the tops and sides with the egg wash. Either cut a few slits in the top or press a cookie cutter into the top to make a design and allow the steam to escape.
Baking Turkey with Puff Pastry
Preheat the oven to 450°F/230°C. Place the turkey into the hot oven and bake for 17-20 minutes or until golden brown. Check the internal temperature through one of the slits in the top.
If the temperature has not reached 165℉/74°C in the very middle, lower the oven temperature to 275℉/135℃ and continue to bake until it does. This can take anywhere from 30 minutes to 60 minutes depending on how cold the turkey was when you wrapped it in the pastry. If the pastry is getting too dark on top, tent the pan with foil to protect the top from the direct heat.
Once the internal temperature has reached 165℉/74°C, remove from the oven. Slice and serve!
Pan Gravy
Place the seasoned turkey skin into a small pot, about 1.5 qt sauce pan works great. Turn the stove on medium heat and let the skin brown and render some fat. Add in the fresh thyme and chicken stock. Bring to a simmer and simmer for about 10-15 minutes.
Into a small pan, add the juices and fat from cooking the turkey and sausage. Turn the heat on medium and add in about ¼ cup flour, whisk to combine. The flour should absorb almost all of the fat and the mixture will thicken. Strain and add in 1 cup of the simmered chicken stock and whisk until smooth.
Add as much chicken stock as you need to in order to reach the desired consistency. Salt and Pepper to taste.
Turkey Breast that Comes in PiecesIf your boneless turkey breast came in pieces instead of whole, no worries. You will want to pound out the pieces so they are even thickness. Roll out the sausage first, lay the largest piece of turkey in the middle of the sausage and top with stuffing. Place the other pieces of turkey on top and roll up the sausage as instructed, starting with the sides instead of the ends. Wrap in plastic wrap and freeze for 30 minutes before baking.