Roast turkey breast rolled with ham, provolone, pesto and dried cranberries

Remove the net from the turkey breast, open it up and trim off tough connective tissue, including the tendon on the tenderloin; trim off the loose flap of skin.

Fold the loose tenderloin piece out; on the thick side, slice in at a slight angle along the natural seam in three or four cuts to butterfly it to an even thickness without cutting through.

Season very generously with kosher salt, black pepper and cayenne. Spread with Dijon mustard, then pesto.

Scatter dried cranberries over, lay on the sliced ham, then the provolone.

Roll one side into the other, turn skin side up and press back into shape.

Tie with string, winding three or four times before cinching, every inch and a half; tie the ends loosely to gather the meat.

Refrigerate until ready, or set in a lightly oiled roasting pan or baking dish and season the top and sides generously.

Roast in the center of a 350 degree oven about an hour and a half to two hours, to an internal 145 at least.

Rest at least 15 or 20 minutes. Cut off the strings. Dilute the pan drippings with a little stock or broth and thicken with a roux for gravy.

Slice and serve with the gravy; do not cook past 145 internal.