Preheat your oven to 375°F (190°C).
Prepare the stuffing by sautéing onion and garlic in olive oil until softened.
Add cranberries, bread crumbs, sage, and chicken broth to the sauté mixture.
Season the stuffing with salt and pepper, then set aside to cool slightly.
Butterfly the turkey breast and pound it to an even thickness.
Spread the stuffing evenly over the turkey breast, leaving a border.
Roll the turkey into a tight cylinder and secure with kitchen twine.
Season the exterior of the roulade with salt and pepper, then place in a roasting pan.
Roast the turkey roulade for about 1 hour or until the internal temperature reaches 165°F (74°C).
Let the roulade rest for 10-15 minutes before slicing.
