The French Chef

Julia shows you how to slice the turkey breast into large, even pieces. Then, when the slices are marinating in Cognac, the turkey carcass is cooked with carrots, celery and onions. The slices are shaped into a roast, with stuffing between each slice, then browned with white wine and herbs. Finally the roast is set into the oven, and served with a sauce made from the roasting liquid.