Instructions: 1. For turkey: Butterfly the turkey breast and pound to a thickness of 3/4 inch. (See tip 1)

2. Combine cumin, curry powder, salt and pepper and rub evenly over turkey. Cover and refrigerate while you prepare filling.

3. For filling: Bring 1/4 cup chicken broth to boiling in very small nonreactive saucepan over high heat. Remove from heat, add dried cranberries, and set aside to plump.

4. Heat olive oil in small heavy saucepan over moderately high heat until ripples appear on pan bottom - 1 1/2 to 2 minutes. Add onion, carrot, and celery and saute, stirring often, until vegetables soften - about 3 minutes.

5. Add remaining 1 cup broth and bring quickly to a boil. Add rice, salt, and pepper, reduce heat to low, cover, and simmer until tender - about 15 minutes. Remove rice from heat, add plumped dried cranberries and slivered almonds, toss lightly with fork, then cool 10 minutes.

6. To make turkey roulade: Lay butterflied turkey breast flat on counter, spread with rice mixture, leaving 1-inch margins all around, then starting at a short end, roll up jelly-roll style as tight as possible. Tie roll with cotton butchers twine in four places, spacing about 1 1/2 inches apart.

7. Preheated oven to 350F. Place roulade in ungreased 9 x 9 x 2-inch baking pan and roast uncovered until instant-read meat thermometer, inserted in center of roll, reaches 1 70F - 1 3/4 to 2 hours. Remove roulade from oven, cover loosely with foil, and let stand 20 minutes.

8. Meanwhile, prepare sauce: Place cranberry sauce in small nonreactive skillet and break up with fork. Whisk in chicken broth and bring to a boil over moderate heat. Adjust heat so mixture bubbles gently and simmer uncovered 2 minutes. Mix in vinegar and simmer uncovered 30 seconds more - sauce should be syrupy.

9. To serve, remove strings from turkey roulade, then slice about 3/8 inch thick. Divide slices among six heated dinner plates and spoon sauce alongside.

TIP: Butterfly the turkey breast by starting on one long side and cutting almost - but not quite - through to the opposite side so you can open the two halves like a book. Next, cover the opened turkey breast with plastic wrap and, using a cutlet bat or rolling pin, pound to a uniform thickness of 3/4 inch. The plastic wrap makes it easier to pound the meat without tearing or punching holes in it.

NOTES : Tested 2001-November: Recipe followed without modification - except we chopped a pear and added it to the ruby sauce. Very good stuffing; will use the stuffing separately. The turkey, however, dried too quickly. Can be a challenge to stuff and roll. Leftovers that also used the stuffing were a soup with added vegetables, and an ala king on toast.

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