4 to 5 lb TURKEY BREAST
3 tbsp canola oil, divided
1 Small cooking apple, peeled and diced in water
1/2 c sweet potato, peeled, diced and blanched
1/4 c yellow onions, small dice
2 tbsp unsalted butter
2 tbsp brown sugar
2 tsp salt
1 tsp white pepper
1 tsp star-anise extract
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 Vanilla bean
1/4 c pre-shelled roasted chestnuts, sliced
1/4 c graham cracker crumbs
Butchers twine As needed
1 c Calvados
3/4 c sugar
1/2 c apple-cider vinegar
1/2 c cold water
1/2 c walnuts or pecans, toasted and chopped
1/2 c unsalted butter, melted
1/3 c freshly ground coffee beans (medium grind)
1/4 c brown sugar
2 tbsp all-purpose flour
1 tsp ground cinnamon
1 tsp sea salt or kosher salt
1/2 tsp ground chili pepper
Prepare turkey breast for stuffing: Place skin-side down on cutting board; with a paring knife, slice down center to butterfly turkey breast without breaking the skin. Pound meat gently with meat mallet to about 1/2-inch thickness, being careful not to break the skin.
In a medium-sized sauté pan over medium heat, heat 1 tablespoon oil; gently sauté apple, sweet potato and onions until softened, about 2 minutes, stirring constantly. Strain any liquid, discard.
Add 2 tablespoons butter, brown sugar, salt, white pepper, star-anise extract, cinnamon, cloves, nutmeg, vanilla bean seeds (reserve pod), chestnuts and graham-cracker crumbs. Remove from heat and let cool.
Place cooled mixture over 1/2 of butterflied turkey breast. Roll into roulade, starting at the side with stuffing. Tie with butcher's twine.
In a large sauté pan, heat remaining 2 tablespoons oil over medium-high heat; sear turkey on all sides.
Grease baking pan with oil; place turkey in greased pan; pour over juices from sauté pan; cover with aluminum foil.
Roast in preheated 350°F oven 45 minutes to 1 hour, until stuffing reaches internal temperature of 160°F. Remove from oven, leaving oven on. Let stand at room temperature 10 minutes.
Remove butcher's twine, saving any juices.
Bring calvados, sugar, vinegar, cold water and reserved vanilla-bean pod to a low boil over medium-high heat; cook until syrupy, about 5 minutes.
Discard pod; remove from heat; set aside.
Combine nuts, melted butter, ground coffee, brown sugar, flour, cinnamon, salt and chili pepper in bowl; crumble evenly over turkey.
Return to oven; roast 10 more minutes or until the internal temperature registers 165 degrees F.
Allow to rest. Slice warm; served drizzled with Calvados Gastrique.