Turkey with Citrus

Pour the cheese into a bowl and add the sage and rosemary, cleaned and chopped, a few drops of lemon and orange, salt, and pepper.

Lay the turkey slice on a flat surface and spread it with the cheese and herb mixture.

Roll it up tightly to form a roll.

Place some slices of lemon and orange on the turkey roll, then tie it with kitchen twine to hold it all together.

Melt 20 g of butter in a baking dish, add the roast, and brown it lightly, then deglaze with the juice of one lemon and one orange mixed with 1/2 glass of wine.

Place the dish in a preheated oven at 200 degrees and cook for about an hour, occasionally adding a little hot water.

Remove the dish from the oven, take out the roast, and keep it warm in the turned-off oven.

Place the dish on the stovetop and add a teaspoon of cornstarch diluted in a little water to the sauce.

Mix well and leave the sauce on the heat until it thickens slightly.

Serve the roast sliced, drizzled with the sauce, and decorated with the remaining slices of oranges and lemons.