To bone turkey, place on a work surface, breast-side down. Slice skin along backbone from neck to tail. Cut and pull flesh and skin away from carcass. Cut flesh from saber-shaped bone near wing, and remove bone. Sever ball-and-socket joints so that they are separated from carcass but still attached to skin. Continue cutting breast meat away from bone until reaching the ridge of breastbone. Turn turkey around and repeat on other side. Pull gently to separate breastbone and carcass flesh. Cut off wing tip and middle section, leaving largest wing bone. Holding outside of wing bone, cut through tendons and scrape meat from bone. Pull out bone, using knife to free it. Holding inside end of leg bone, cut through tendons attaching the flesh to the bone. Use knife to scrape meat from bone, pushing it away from end of bone. Cut bone free of skin. Cut out any sinews still remaining on leg. Repeat on other side, then push leg and wing skin-side out. Butterfly breast so that meat completely covers skin. Cover with plastic wrap. Lightly pound meat until even. Heat oven to 375 degrees F. Place a large skillet over medium heat, when it is hot, add 1 tablespoon olive oil. Add onion, garlic, 1 tablespoon chopped rosemary, sage, and mustard. Cook, stirring occasionally, until soft and translucent, but not brown, about 10 minutes. Transfer to a large bowl and set aside to cool. Add the ground turkey and pork, bread crumbs, eggs, cream, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Stir to combine. Lay turkey breast on a work surface and season with 1 teaspoon salt, 1/2 teaspoon pepper, and remaining 2 tablespoons chopped rosemary. Place stuffing in the middle of the turkey. Roll it up to form a long tube. Use toothpicks to hold in place. Tie every 2 inches with kitchen twine. Drizzle with remaining 2 tablespoons olive oil. Season with remaining teaspoon salt and 1/2 teaspoon pepper. Tuck rosemary branches along the top of the roll under the twine. Place on rack over a large baking sheet. Roast until an instant-read thermometer registers 150 degrees F, 2 to 2 1/2 hours. Remove from oven. Brush with maple syrup. Return to oven and roast until an instant-read thermometer registers 160 to 165 degrees F, about 20 minutes more. Remove from oven and let rest for 10 minutes. Transfer to a cutting board, remove twine and cut crosswise into1/2-inch to 1-inch thick slices. Place slices on a platter and garnish with watercress. Serve with Cranberry Compote.
Place a large skillet over medium heat, when hot, add oil. Add onion and ginger and cook for 1 minute. Stir in cranberries, orange juice, raisins, brandy, sugar, balsamic vinegar, maple syrup, and red wine vinegar. Cook until syrupy and reduced by half, about 10 minutes. Add cranberry juice, cinnamon, nutmeg, cayenne, and salt. Simmer until thickened, 12 to 15 minutes. Remove cinnamon stick and set aside to cool.
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