Preheat your oven to 375°F (190°C).
Prepare the stuffing by sautéing onions in olive oil until translucent.
Add fresh cranberries, sage, bread crumbs, chicken broth, salt, and pepper to the sautéed onions.
Place the turkey breast skin-side down on a cutting board and pound it to an even thickness.
Spread the stuffing evenly over the turkey breast, leaving a border.
Roll the turkey tightly from one end to another and secure with kitchen twine.
Season the outside of the roulade with additional salt and pepper.
Place the roulade seam-side down in a baking dish and drizzle with olive oil.
Bake in the preheated oven for 1 hour or until the internal temperature reaches 165°F (74°C).
Let the roulade rest for 10-15 minutes before slicing.
