Instructions: My favorite way to do the turkey is to have the butcher bone the breast for
me. (I save the bones for soup). I then lay the bird breast side down on a
cutting board and pound it as flat as I can get it. I then spread it with a
bread stuffing made with apples, onions, celery and walnuts. Roll the whole
thing up (skin side out) and tie with butchers twine. Place on a rack and baste every 15 mins with a mixture of apple cider and brandy. Roast until the internal temp is 170 degrees.

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