Turkey Roulade with Cranberry Sauce

Pound the turkey breast to about 2 cm thickness. Season with salt and pepper to taste. Spread with wholegrain mustard, lay the ham slices on top, then roll up tightly. Tie the meat with kitchen twine to maintain its shape. Place in a baking dish, pour a little water underneath, and bake in a preheated oven at 160 °C until done. The roulade is perfectly cooked when its internal temperature reaches 72 °C.

For the sauce, simmer the dried cranberries, broth, red wine, and honey in a small saucepan over medium heat for about 10 minutes. During this time, the cranberries will soften and become easy to blend. Remove 2 tablespoons of whole cranberries from the saucepan, then purée the rest with an immersion blender until smooth. Strain the resulting sauce through a fine sieve, then pour it back into the saucepan. Add the reserved whole cranberries, season with salt, and it's ready to serve alongside the sliced meat.