Turkey Cordon Bleu with Ham and Cheese

Begin by preheating your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Next, lightly coat a baking dish with vegetable oil to prevent sticking.

Take the turkey breast and place it on a flat surface. Remove any excess connective tissue, then carefully cut along the natural joint to create an opening. Gently stretch the turkey breast outwards, making it even in thickness, but avoid cutting all the way through.

Add a pinch of salt, a quarter teaspoon of pepper, and a dash of cayenne to the turkey breast. Spread a layer of Dijon mustard over the surface, followed by a spread of pesto. Sprinkle dried cranberries over the top, then layer with sliced ham and shredded provolone cheese.

Roll the turkey breast into a compact shape, securing the filling within. Flip it over so the skin side is facing up and tie the center with kitchen string to keep everything in place. Repeat this process at regular intervals along the length of the roast, securing it firmly all the way to each end.

Place the rolled turkey breast in the prepared baking dish and season the top and sides with any remaining salt and pepper. Now, put it in the center of your preheated oven to roast.

Roast the turkey breast until its internal temperature reaches 145 degrees Fahrenheit, or 65 degrees Celsius. This should take between 1 and a half to two hours.

Remove the turkey breast from the oven and let it rest for at least 15 to 20 minutes. Once rested, carefully cut off the kitchen strings and slice the turkey breast into manageable pieces.