Prepare the Turkey: Begin by laying the turkey breast on a cutting board, and using a sharp knife, make a butterfly cut down the center to increase the surface area for rolling. Carefully open the breast out flat, creating a uniform thickness.

Season: Generously sprinkle sea salt and freshly cracked black pepper all over the flattened turkey breast, massaging the seasoning into the meat.

Fill: Spread a layer of cranberry sauce evenly over the seasoned turkey, leaving a small border around the edges. Next, place thin slices of creamy Camembert cheese over the cranberry layer.

Roll: Starting from one end, carefully roll the turkey breast away from you, encasing the filling tightly. Secure the turkey roulade with lengths of kitchen twine.

Sear: In a large skillet, heat rapeseed oil over medium-high heat until shimmering. Sear the turkey roulade on all sides until golden brown.

Bake: Transfer the seared turkey roulade to a baking dish, pour broth around it, preheat the oven to 160°C (320°F), and bake for approximately 1.5 hours.

Serve: Once baked, let the turkey roulade rest for 10 minutes before slicing. Arrange the rounds on a platter.