Prepare the pastry dough: put the melted and cooled butter, flour, water, egg, and salt into the bowl of a stand mixer.

With the paddle attachment, mix until the dough comes together and is smooth. Pat into a flat rectangle, wrap with plastic wrap, and set in the fridge for 30 mins.

After 30 mins, remove dough from fridge. Using ⅓ of dough, roll until ~¼” thick, large enough to provide a base for the turkey breast, with at least 1” extra on every side.

Mix together the cranberries and stuffing. Spoon ⅓ of it onto the dough, making a bed for the turkey breast. Lay turkey breast on top, and top with the remaining stuffing and cranberries.

Roll out the remaining dough so that there will be ample overhang, and drape over the top of the turkey. Trim edges and reserve for making decorations.

Pinch edges together to seal tightly. Roll out the remaining dough trimmings, and cut into decorations to cover the en croute.

Brush with 1 whole egg yolk, then let it rest in fridge for 15 minutes. Preheat oven to 425f.

Remove from fridge, brush with remaining yolk. Put into the oven at 425f for 15 mins, then reduce to 350f and cook for ~45 minutes more, or until a thermometer reads 170f at the thickest point.

Let stand 15 minutes before slicing. Carve tableside on a nice big board, and enjoy!