Prepare a mince with garlic, rosemary and sage.

Take the turkey breast, which you have already removed from the fridge for half an hour, tie it (if this operation had not already been done by the poultry farmer) and make a couple of holes with the blade of a knife in the short side of the breast, until At bottom.

Fill these holes with the aromatic mince, then sprinkle the surface of the rump with the leftover one.

In a large saucepan, heat the tablespoon of extra virgin olive oil with the carrot, celery, shallot and bay leaf for a few minutes.

Then add the turkey and brown it on each side over high heat to seal the meat perfectly.

Try to turn it using wooden spoons, without piercing it, so as not to disperse the juices.

When the meat is completely browned, after about 5 minutes, pour the white wine and let it evaporate, then lower the heat.

Add a few tablespoons of vegetable broth, season with salt and pepper and let the roast cook with the lid on for about an hour, turning it from time to time and checking that the cooking juices do not dry out too much, in case add more broth

When cooked, remove the roast from the casserole and let it rest hot on a cutting board.

Also remove the bay leaf. With the hand blender, blend the cooking juices to obtain a creamy sauce. If you don’t have an immersion blender you can transfer everything to the mixer or use the food mill.