Make a boneless turkey roll by boning a turkey, adding stuffing to the boneless meat, rolling the turkey up and securing the roll with toothpicks. Roast the roll in the oven for two to 2 1/2 hours.
Place the turkey, breast side up, on a cutting board, and cut along both sides of the backbone. Work your way down one side of the turkey, cutting the flesh from the carcass. Cut the ball and socket joint, and remove it from the carcass, but keep the skin attached. Remove the tip and midsection of the wing. Remove the flesh from the remaining large wing bone, and turn it so the skin side is outward. Repeat on the other side of the turkey.
Preheat the oven to 375 degrees Fahrenheit, and prepare the stuffing. The stuffing consists of a mixture of 1 onion; 3 garlic cloves, minced; 1 tablespoon each of chopped rosemary and sage; 12 tablespoons of Dijon mustard; and 1 pound each of ground turkey and pork. One cup of breadcrumbs, 3 large eggs, 1 cup of heavy cream, 3 teaspoons of salt and 1 3/4 teaspoon of pepper complete the stuffing. Saute the onions, garlic and herbs in a pan, and add these to the other stuffing ingredients.
After preparing the stuffing, lay the boned turkey skin side down, and spoon the stuffing lengthwise into the middle of the turkey. Roll the turkey up so it looks like a long tube, and use toothpicks to hold the roll in place. Tie the roll every few inches with butcher's twine, and drizzle the roll with olive oil. Place in a roasting pan, and roast until the internal temperature reaches 150 degrees Fahrenheit.