Tuscan Turkey with Sage

Preheat the oven to 190°C (170°C fan / 375°F). In a small bowl, beat together the softened butter, minced garlic, lemon zest, chopped rosemary, and a generous pinch of salt and pepper until well combined. Finely chop 10 of the sage leaves and fold them into the butter along with the sun-dried tomatoes. Lay the butterflied turkey breast flat on a board, skin-side down. Spread the sage butter evenly over the inside surface, leaving a 2cm border around the edges. Roll the turkey tightly from one long side into a neat log and tie at 3cm intervals with kitchen twine to hold its shape during roasting.

Heat the olive oil in a large ovenproof frying pan or roasting dish over high heat. Season the outside of the turkey roll generously with salt and pepper. Sear the roll on all sides for 2–3 minutes per side, turning with tongs, until deeply golden all over. This crust locks in the juices and gives the finished dish its beautiful colour. Do not rush this step — a pale sear means a pale roast.

Scatter the whole garlic cloves and remaining sage leaves around the turkey in the pan. Pour the white wine into the base of the pan and let it sizzle for 30 seconds, then add the stock. Transfer to the oven and roast for 40–45 minutes, basting the turkey with the pan juices every 15 minutes. The turkey is done when a meat thermometer inserted into the thickest part reads 74°C (165°F) and the juices run completely clear when pierced. If the top browns too quickly, tent loosely with foil.

Transfer the turkey to a warm board, tent with foil, and rest for 10 minutes — this is non-negotiable for juicy slices. While it rests, place the roasting pan over medium heat on the hob. Add the lemon juice and let the pan juices bubble and reduce for 3–4 minutes into a light, glossy sauce. Taste and adjust seasoning. Remove the kitchen twine from the turkey and slice into 1.5cm rounds. Arrange on a warmed platter and spoon the sage-infused pan sauce generously over the top.