Turkey roulade with cranberry sauce

Pound the turkey breasts to a thickness of approximately 2 cm. Season with salt and pepper. Spread with mustard, layer with ham slices, and roll up. Tie the meat tightly with string. Add water to the pan. Place in a preheated oven at 160 °C and bake. The roulade is cooked through when its internal temperature reaches 72 °C.

For the sauce, simmer dried cranberries, broth, wine, and honey in a saucepan over medium heat for 10 minutes. The cranberries will soften during this time and will be easy to blend. Remove 2 tablespoons of cranberries from the saucepan and blend everything else in the saucepan with an immersion blender until a smooth sauce forms. Strain the resulting sauce through a fine sieve and return it to the saucepan. Add back the whole cranberries that were removed. Season the sauce with salt and serve.