Preheat the oven to 375°F (190°C).

Butterfly the turkey breast by slicing it horizontally without cutting all the way through. Open it like a book and pound it gently to an even thickness.

In a skillet, heat 1 tbsp olive oil over medium heat. Sauté garlic until fragrant, then add spinach and cook until wilted. Remove from heat.

In a bowl, mix cooked spinach, cranberries, cheese, and nuts.

Spread the filling evenly over the turkey breast. Roll it tightly, starting from one end, and secure with butcher’s twine at 1-2 inch intervals.

Rub the roulade with the remaining olive oil, then sprinkle thyme, rosemary, salt, and pepper evenly.

Place on a roasting rack in a baking dish and roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).

Remove from the oven and let rest for 10 minutes. Slice into medallions and serve.