Preheat oven to 400° and remove puff pastry from freezer to thaw.
In a medium bowl, mix cranberry sauce, apples and cinnamon. Set aside.
Cook bacon over medium-high heat in a large pan. Remove cooked bacon, set aside to cool.
In the same pan, heat olive oil and add garlic. Stir for a few minutes.
Stir in rosemary, thyme and crumbled bacon then turn off the heat.
Add the ground turkey to pan, sprinkle with salt, chipolte pepper and stir all ingredients together.
Slice the cheese.
On a parchment lined baking sheet, roll out a puff pastry.
Spoon half of the turkey mixture in the middle of the puff pastry. Form into a rectangular loaf.
Cover the loaf with several slices of cheese.
Cover the cheese with 2-3 spoonfuls of the cranberry and apple sauce.
Cut strips along the edges of the dough. Make as many cuts along the sides as you want, just make
?sure to have the same amount on each side.
After cutting 6-8 strips of dough on the sides, you are ready to braid.
Fold the top and the bottom ends over the turkey, then cross the side strips
make the braid.
Repeat with the second puff pastry.
Make an egg wash with one beaten egg and a splash of cool water.
Brush each pastry with the egg wash.
Bake for 25-30 minutes until the braid is golden brown.
Use a food thermometer to make sure the turkey is 165°F before eating.
Let set for at least 5 minutes, then slice and serve.