Rub turkey breasts with Vegeta and estragon, place in Pyrex dish, top with oil, cover with aluminium foil and roast in oven preheated at 180°C for about 40 minutes.
Add a little water if necessary during roasting. Remove foil and continue to roast for about 20 more minutes.
Take out roasted turkey, cool down, cut and drain the juices. Add wine, sour cream and Gussnel dissolved in a little water.
Briefly boil the sauce and pour over the meat slices.
Serve with cooked vegetables.
Turkey breasts will have more flavour if you rub in Vegeta and estragon a day earlier.