Roast Turkey Breast tender and flavorful

1 Preheat your oven to 355°F (180°C) (350°F).

2 In a pan, drizzle a little oil and add your blanched lardons. When they're crispy, remove them with the fat to a plate.

3 On your work surface, open your breast three quarters of the way through. Season lightly with salt and pepper, then place the lardons and their fat inside. Close it like a wallet and tie with kitchen string. Season again with salt and pepper, and your roast is ready.

4 In a casserole, melt a knob of butter with a little oil, then sear your roast on all sides. Add your shallots, 0.8 cup (20 cl) of water and 1 bay leaf, cover and place in the oven for 30 minutes.

5 In a sauté pan, melt a little butter and brown your endives. Season with salt and pepper, then add your beer. Let them braise uncovered until they caramelize from the beer's natural juices.

6 Remove your roast and let it rest off the heat, covered, for 10 minutes.

Plating: Untie the roast and slice fairly thin. Arrange the endives attractively around the meat with the shallots and coat with the skimmed pan juices from the casserole. It's a simple, unpretentious roast, and it's also budget-friendly.