Jean-François Plante's recipe

Ingredients:

1 boneless turkey breast, about 1 kg (2 1/4 lb) 

3 garlic cloves, minced 

3 shallots, minced 

6 tbsp. fresh flat-leaf parsley, finely chopped 

6 tbsp. fresh basil, finely chopped 

4 sprigs of thyme, leaves only 

1 tbsp. dried oregano 

A few pinches of Espelette pepper 

100 g (3 ½ oz) fresh goat cheese, crumbled 

2 tbsp. vegetable oil 

125 ml (½ cup) dry white wine 

250 ml (1 cup) chicken or vegetable broth 

125 ml (½ cup) 35% cream 

Lemon and Honey Marinade 

Juice and zest of 1 organic (or blanched) lemon 

4 tbsp. extra-virgin olive oil 1 tbsp. savoury herbs

1 tbsp. honey

1 clove garlic, minced 

Instructions: Preheat the oven to 150°C (300°F). 

With a sharp knife, slice the turkey breast open and, if thick enough, slice into each half to open it like a book, creating a large open piece. 

In a bowl, whisk together the lemon and honey marinade ingredients and generously brush over both sides of the turkey breast. Spread the garlic, shallots, parsley, basil, thyme, oregano, Espelette pepper and goat cheese over the breast. Roll the turkey breast tightly and tie it off to make a nice roast. 

In a frying pan over medium-high heat, heat the oil and sear the roast on all sides for 5 to 7 minutes to brown it thoroughly. 

Place the roast on the rack of a roasting pan and bake for 1 hour or until a thermometer reads 77°C (170°F) in the centre. 

Transfer the rack and roast to a baking sheet and let rest, loosely covering with aluminum foil, for it to continue cooking and the juices to absorb into the meat. In the meantime, prepare the sauce. 

Deglaze the roasting pan with the white wine, scraping the bottom with a wooden spoon to get all the cooking juices. Pour into a small saucepan, add the broth and the juices from the baking sheet. Pour in the cream, whip slightly and reduce the sauce over medium heat for 5 to 7 minutes to concentrate the flavours and texture.