Preheat oven to 350 degrees F. In a medium roasting pan or Dutch oven, place turkey roast and make 10-15 inserts with a paring knife. Stick garlic slice into each one until you run out of garlic.

Rub roast with oil, then sprinkle with salt and pepper all around. Taking small handfuls of rosemary pat it onto the roast, then sprinkle some. The goal is to coat the roast in herbs.

Bake uncovered for 90 minutes or until meat thermometer reads 160 degrees F. Remove from the oven, cover and let rest for 10 minutes. Internal temperature will reach 170 degrees F and juices settle.

Using a sharp knife, remove the casing and slice. Serve warm at a Holiday table, cold as an appy or use in sandwiches instead of deli meat.

Add white wine, butter, salt and pepper. Bring to a boil, reduce heat to low-medium and cook for 5 minutes.

In a small bowl, add a bit of gravy from the pot and cornstarch. Whisk well with a fork, pour back into the pot and whisk until gravy starts boiling.

Cook for 2-3 minutes or until thickened a bit. Serve with a turkey roast.