Place the turkey breast skin-side down on a cutting board. Butterfly the thickest portions as needed, then cover with plastic wrap and gently pound to an even thickness.

Melt the butter in a skillet over medium heat. Add the onion and celery and cook until softened. Add the garlic, sage, thyme and rosemary and cook briefly until fragrant.

Stir in the cooked quinoa, dried cranberries and pecans. Add the broth and cook until the mixture is moist but not wet. Season with salt and black pepper, then allow it to cool slightly.

Spread the quinoa mixture evenly over the turkey breast, leaving a small border around the edges.

Starting from one long side, carefully roll the turkey around the filling. Secure firmly with kitchen twine at several points so the roast holds its shape.

Rub the turkey with olive oil and season with salt, black pepper, garlic powder, rosemary and thyme.

Place seam-side down in a roasting pan and roast at 375°F until golden and the thickest portion of the turkey reaches a safe internal temperature of 165°F.

Transfer the roast to a cutting board and rest for at least 15 minutes before removing the twine.

Cut into thick slices to showcase the cranberry-quinoa filling and arrange on a festive serving platter.