Tarragon Turkey

Preparation:

Preparation: Tie the turkey breast like a roast, add salt and pepper and put in a foil pouch with the lemons divided into quarters, the thyme and the shallot slices. Seal the bag well and cook in the oven at 200 degrees for about an hour. When the roast is ready, mince it in the food processor and add it to the grated pecorino, the eggs, the breadcrumbs, the vinegar, the minced tarragon. Mix all the ingredients well with your hands and make small round meatballs which you will pass, one by one, in the wholemeal flour. Brown the meatballs over low heat in the same gravy as the roast, possibly diluted with a little broth or lemon juice, as you prefer. Serve hot with a side of rice pilaf.