INGRIDIENTS
-turkey breast
-1 stick softened butter
-Thyme, rosemary, sage
-prosciutto
-stuffing
-12oz cranberries
-1 cup water
-1 cup sugar
-orange zest
-salt & pepper
-2 tbsp butter
-2 tbsp flour
-2 cups chicken stock

METHOD
-butterfly turkey breast
-rub with herb butter and layer with prosciutto
-add stuffing and roll roulade
-tie with twine and roast at 350 until breast reaches 155 internal
-to make cranberry sauce combine sugar and water and bring to boil, add cranberries and simmer until they burst. Zest in fresh orange
-to make gravy add 2 tbsp butter & flour to a pan and cook until golden add in stock, pan drippings and fresh herbs.


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