I like to poach my turkey breast rather than roast it. It keeps the breast really moist and succulent, even when slicing and serving cold.
1 tablespoon olive oil
1.6kg turkey breast fillet, skin on
salt & pepper
1 cup dry white wine
3 cups chicken stock
3 bay leaves
5 sprigs thyme
1 teaspoon black peppercorn
2 and a half tablespoons plain flour
Heat oil in a large frying pan over high heat. Sprinkle turkey with salt & pepper & cook, skin side down, for 5 mins until golden. Turn & cook for a further 5 mins or until golden. Be sure to keep moving the turkey to seal all parts and not over cook 1 point of contact to the pan. This is just to seal the outside, not cook it, the process should be quick!
Place the turkey breast in a large pot with the wine, chicken stock, bay leaves, thyme & peppercorns & cover. Simmer at just below boiling point for about 1hour 15 mins or until cooked through (core temperature of 72ºC).
Remove from poaching liquid, reserve the liquid, and keep warm.
Strain the liquid & set aside. Melt butter in a large saucepan over medium heat. Add flour & cook, whisking for ±1 minute until dark brown. Gradually whisk in the cooking liquid, bring to the boil & cook for 4-5 minutes or until thickened, stirring continuously so it doesn’t burn. Slice the turkey & serve with the white wine gravy.
This can be increased or decreased depending on the size of your turkey breast.