Turkey Roll with Cranberry and Tea Sauce

Prepare the tea. Put the cranberry and rosemary leaves in a bowl with the hot tea

Splice the breast in two and flatten.
Put chives and sage on the turkey
Roll and tie with twine. Salt generously.

Put 1 tablespoons of butter in a stainless steel pan.
Roast the meat all around.
Put the tea with its companions in the pan.
Let reduce at high temperature.
Finish with the remaining butter (1 tablespoon)

Remove the twine from the meat. Cut.

Photo: I served it with some rice, beets and chickpeas with marinated zucchinis. There is also a piece of pork tenderloin cooked in a similar manner (oregano instead of sage)