Preheat the oven to 400 degrees F.
Using a sharp knife, butterfly the turkey breast. Slice into the thickest portion of the breast. Cut along the length of the breast, but not all the way through. Unfold so the turkey opens like a book. Place between two pieces of plastic wrap and use a meat tenderizer to pound out into an even layer. Season the turkey all over with kosher salt and pepper.
In a bowl, stir together the herbs, cranberries, bread crumbs and garlic. Add the olive oil and stir until the mixture is moistened.
Spread the mixture all over the turkey breast, leaving a 1 inch border around the edges. Starting with the long side, tightly roll up the turkey breast. Place it on a baking sheet or in a baking dish.
Take the slices of prosciutto and place them on top, folding the edges underneath the stuffed turkey breast. Cover the turkey all over.
Roast the turkey for 35 to 40 minutes, or until the internal temperature reaches 165 degrees F. Let it sit for 10 minutes before serving.
Serve with mashed potatoes and gravy!