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To start, at least 24 hours but preferably 48 hours in advanced, skin turkey breasts keeping the skin whole. Try not to split or cut the skin until needed, set aside.
If you're buying whole turkey breasts that come with the ribs and wings like I did, debone the breast and then butterfly the turkey. It's also very important to flatten out the butterflied turkey to about 1 inch thickness using a meat hammer. This tenderizes the turkey. Season generously with salt (about 2 tbsp for the entire breast and skin) and pepper (about 1 tbsp) and leave it marinated along with skin for 24-48 hours in plastic sealed bag and in the fridge.
First, rehydrate dried cranberries with orange juice in a large pan for 4-5 mins on medium heat or until liquid is dissolved and cranberries are plump. Remove from pan.
In the same pan, add cooking oil and remove Italian sausages from casing and sauté until cooked through.
In the same pan, add chopped onions, carrots, celery, minced garlic, thyme and sauté until onions are translucent.