Juicy Turkey Roulade with Cranberry Sauce

Flatten the turkey breast until it is about 2 cm thick. Season with salt and pepper. Spread the meat evenly with coarse-grain mustard and top with the ham slices. Roll the meat up tightly and secure with kitchen twine. Place the roulade in a baking dish, add a little water, and cook in a preheated oven at 160 °C. The roulade is ready when it reaches a core temperature of 72 °C.

For the sauce, simmer the dried cranberries, beef stock, red wine, and honey in a small saucepan over medium heat for about 10 minutes, until the berries are soft. Set aside 2 tablespoons of the whole berries. Finely puree the rest in the saucepan with an immersion blender. Strain the sauce through a fine sieve, return it to the saucepan, and add the whole berries back in. Season with salt and serve with the sliced roulade.