1Remove the turkey breast from its packaging and wash under the cold tap, pat dry.
2Mix the honey, oil and Sea Salt for Chicken together to form a paste.
3Put the turkey breast into a bowl, using a large fork stab several times. Rub the honey mixture onto the turkey making sure that it is well covered. Turn the meat upside down in the bowl, cover with clingfilm and leave for several hours to marinate in the fridge.
4Set your oven to a medium to low heat, this is a slow cooked dish.
5When ready remove from the bowl and place in a roasting pan. Pour any remaining marinade over the meat. Pour the white wine into the roasting pan.
6Cover with baking parchment then kitchen foil and cook for about 30/40 minutes a kilo. Cook for the last 10 minutes with the baking parchment removed. Check with a skewer after 30 minutes, when the juices that come out of the meat are clear, it is ready. The meat should be moist and succulent when carved.
7Remove the meat from the pan and keep warm. Put the pan onto a hot electric or gas ring and bring slowly to the boil, cook for a few minutes, stirring all the time until the sauce has reduced a little. If you need more sauce, make a roux, add some more wine to the pan, cook for a few minutes then slowly blend in the roux until the required thickness and quantity are achieved.
8Slice the meat and serve with the sauce.
9Chateau potatoes, sugar snap peas, buttered baby carrots, and roasted squash are ideal accompaniments for this really tasty dish.
10All quantities are approximate and will depend on the size of your turkey breast. More is better here. You can never have too much sauce!
11If you feel that you need extra Sea Salt for Chicken, put it on the table as a condiment and let your guests help themselves.