Maple Brined, Ancho-Scallion Boneless Turkey Breast Roulade with Apple-Butter Pecan Stuffing

3 to 3½ lb whole, boneless turkey breast with skin removed in one whole piece, wrapped and refrigerated until time to roll the breast, then butterflied and pounded to about ½-inch to 1-inch thickness.*

water

pure maple syrup

packed light brown sugar

kosher salt

Turkish bay leaves

whole black peppercorns

garlic cloves, sliced

unsalted butter

ancho peppers, stemmed and seeded **

scallions, chopped

garlic cloves

Kosher salt and pepper

butter, divided 4 and 2.

few leaves of fresh sage, julienned

sprigs of fresh thyme, leaves removed and chopped

bunch fresh flat-leaf parsley, roughly chopped

large onion, chopped

garlic cloves, minced

leek, cleaned well and chopped

Kosher salt and freshly ground black pepper

Granny Smith apples, peeled, cored and chopped

chopped pecans

melted butter

heavy cream

to 1½ cups low-sodium chicken stock

day old bread of your choice (I used ciabatta, crust removed), hand torn or cut into 2-inch cubes. If not a day old, oven-dry at 200 F for about an hour, after tearing or cutting into cubes.