Ingredient:
1.25 kg (2 ½ lb) turkey breast joint
1 tsp plain flour
300 ml (1/2 pint) chicken stock
Salt and black pepper
Watercress sprigs, to garnish
Boiled carrots and peas, to serve

Marinade:
3 tbsp sunflower oil
Grated zest and juice of 1 lemon
1 small onion, sliced
1 garlic clove, crushed
1 large tarragon sprig
1 large lemon thyme sprig

Method:
Make the marinade: combine the oil, lemon zest and juice, onion, garlic, tarragon, and thyme. Spoon the marinade over the turkey, cover, and leave to marinate in the refrigerator, turning occasionally, for 8 hours.

Put the turkey into a roasting tin. Strain the marinade, and pour around the turkey. Cover with foil, and cook in a preheated oven at 190 ℃ (170℃ fan, Gas 5) for 20 minutes per 500 g (1 lb). Remove the foil after 20 minutes of cooking to brown the turkey.

Test whether the turkey is done by inserting a fine skewer into the thickest part: the juices will run clear when it is cooked. Remove the turkey from the roasting tin, and keep warm while you make the gravy.

Put the tin on the hob, add the flour to the juices in the tin, and cook, stirring, for 1 minute until lightly browned. Add the stock. And bring to a boil, stirring until thickened slightly. Simmer for 2-3 minutes, season, and strain into a warm gravy boat.

Garnish the turkey with watercress, and serve with roast potatoes, boiled carrots and peas, and the hot gravy.