Directions

1. Preheat oven to 375 F.
2. Place butterflied turkey, smooth-side down, on a large cutting board. Cover with plastic wrap. Using the flat side of a mallet (or Cleaver), pound to an even thickness (about 3/4-inch). Remove plastic and season both sides with salt and pepper. Set aside.
3. Melt butter in a large skillet over medium-high heat. Add onion, celery, fennel, apple, garlic, herbs, and 1/2 teaspoon salt. Cook for 8 to 10 minutes, until the vegetables start to soften.
4. Add vegetable mixture to a bowl that contains the stuffing mix. Add the broth and cranberries. Stir to combine. Season with salt and pepper.
5. Place turkey, skinned-side down, on a work surface with the longer side closest to you. Spread stuffing in an even layer over the turkey, leaving a half-inch border all around. Roll the turkey tightly from the bottom to form a log, enclosing stuffing. Turn seam-side down and tuck in the edges. Tie with kitchen twine down the length of the log and replace any stuffing that escapes.  
6. Roast until golden brown and the internal temperature registers at 155 F (temperature will continue to rise during resting), about 70 minutes.
7. Transfer to a clean cutting board and let rest for at least 10 minutes. Remove twine and cut into half-inch slices to serve.