Preheat the oven to 400F. Sandwich a turkey breast, boneless and skin removed, between two pieces of plastic wrap or parchment paper. Pound with a tenderizer until thin. Sprinkle the inside of the turkey breast with Italian Herb seasoning, and salt and pepper if you desire.
Roll the turkey on itself tightly with butcher's twine. Place seam side down in a 10-inch skillet. Pour the condensed cream of mushroom soup on top and use a pastry brush to spread all around.
Tent loosely with tinfoil and bake for 45 minutes. Remove from the oven and allow to rest five minutes while making the cranberry sauce mix. To make the cranberry sauce mixture, add all ingredients to a small saucepan and whisk. Pour the sauce over the turkey breast and top with french's crispy onion strands.