Lay out your butterflied turkey breast on a large piece of plastic wrap.

Sprinkle with salt and pepper.

Spread the cranberry sauce in a ½’’ thick layer, evenly over the turkey leaving a ¾-1’’ boarder on all sides.

Repeat with stuffing mixture.

Starting with the long side closest to you, begin tightly rolling up the turkey breast.

Wrap and tie turkey roulade with baker's twine, then wrap tightly in plastic wrap. Refrigerate for at least one hour.

Preheat oven to 325 degrees.

Heat Swiss Diamond Nonstick Sauteuse pan and oil over medium high heat.

Once pan is hot, add turkey roulade and sear all sides.

Place lid over pan and place in oven.

Cook for 30 minutes, then remove lid. Continue cooking until thermometer reads 160 degrees, about an additional hour.

Once done, remove roulade from pan to rest and use the drippings to make gravy.

Allow turkey roulade to rest for 20 minutes before slicing.