Preparation time: 10 minutes
Cooking time: 30 minutes

1. Preheat your oven to 210 °C / 425 °F.
2. Place the turkey on the board and stuff with the mixture of garlic, parsley, rosemary, ham and olive oil between the breasts. Season with salt and white pepper.
3. Bring the breasts together and tie with butchers twine.
4. Cook the breasts skin side down in a frying pan until crisp and caramelized.
5. Place the breasts in a roasting pan, skin side up, with the wine and butter and roast at 210 °C / 425 °F for 5 minutes. Then drop the heat to 160 °C / 325 °F for 20 minutes.
6. Remove the breasts from the oven and place on a platter to rest.
7. Baste with cooking juices and set any liquid remaining aside for tasting.
8. Carve and serve with turkey juices.

Chardonnay