Combine the wild rice and water in a medium saucepan and bring to a boil over high heat, then cover and simmer over low heat for 45 to 55 minutes, until tender; drain any excess water.

Melt the butter in a 12-inch skillet over medium heat, add the onion and celery, and cook for 5 to 7 minutes, stirring occasionally, until tender.

Stir in the broth, cranberries, thyme, 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper, and the cooked wild rice; cook for 2 to 3 minutes, until the broth is mostly absorbed.

Spread the stuffing on a plate to cool for 10 minutes.

Preheat the oven to 375°F.

Place the turkey breast smooth-side down on a cutting board and cut horizontally through the thickest side, stopping about 1/2 inch from the opposite edge; open it like a book, cover with plastic wrap, and pound to an even 1/2-inch thickness.

Season both sides of the turkey with the remaining 1 teaspoon salt and 1/2 teaspoon pepper.

Spread the cooled stuffing over the turkey, leaving a 1-inch border; roll it up from a long side and tie securely with kitchen twine at 1 1/2-inch intervals.

Lightly grease a 9x13-inch baking dish with 1 teaspoon of the olive oil, rub the remaining 2 teaspoons over the roulade, and place it seam-side down in the dish.

Roast for 60 to 90 minutes, until an instant-read thermometer inserted into the thickest turkey meat and the center of the stuffing reads 165°F.

Rest the roulade for 15 minutes, remove the twine, and slice crosswise to serve.