Stuffed turkey roulade with feta and roasted red pepper sauce

Put the drained roasted red peppers, the cream cheese, the crumbled feta, a heaping tablespoon of sun-dried tomatoes with their oil, a pinch of crushed red pepper flakes, cracked black pepper and a couple teaspoons of olive oil in a food processor and pulse until smooth.

Open the turkey breast out flat, cutting a few slits where it is thicker, cover it with plastic wrap or parchment and pound it out with the flat side of a meat mallet or a rolling pin so it is one even layer.

Season both sides generously with salt, black pepper and dried oregano.

Loosen the skin carefully into two pockets and spread about half a cup of the red pepper dip inside them, without dipping the spatula back into the bowl.

Turn it over and spread a layer of the dip over the breast meat, then roll the whole thing up.

Tie it all around tightly with butcher's twine in little knots and trim the ends, then lift it onto a baking sheet lined with a rack.

Melt a stick of salted butter, stir in the chopped rosemary and sage leaves and brush it all over the top and sides of the roll, pouring any that is left over it.

Put about two cups of chicken stock in the bottom of the pan to make the gravy later.

Insert an oven safe meat thermometer, preheat the oven to 400F and bake on the centre rack about an hour and a half to two hours, until the internal temperature reaches 165F.

Take it out the moment it reaches 165F, cover it with foil and let it rest so the juices redistribute.

Pour the pan juices into a gravy separator so the grease rises and the flavourful juices sink.

In the pan melt a couple tablespoons of butter with two tablespoons of all purpose flour, whisking and cooking the flour until it smells nutty.

Add two grated garlic cloves and warm them through, then whisk in a cup to a cup and a half of chicken broth until smooth.

Whisk in all the pan drippings with the oil skimmed off, then about a tablespoon to a tablespoon and a half of capers, some lemon juice and freshly cracked black pepper; taste before adding salt.

Cook it to the consistency wanted, thinning with more broth if needed; it thickens as it sits.

Cut the twine off with sharp scissors, slice the roulade into thick pieces and lay them on a serving tray decorated with rosemary, sage, fresh cranberries and citrus slices.

The roll can be assembled a day ahead, wrapped in plastic and refrigerated overnight, then left at room temperature an hour or two before roasting.