Ingredients :

• Turkey roast — Choose a breast roast between 1 and 1.2 kg. No need to marinate it or brown it in a pan first—the oven does all the work. If you can’t find turkey, a farm-raised chicken roast of the same size works perfectly.
• Dry onion soup mix — The classic supermarket version, just one packet. This is what provides all the flavor: the caramelized onion, the salt, and a depth you won’t get just by adding fresh onions. Don’t try to substitute it for this recipe.
• Condensed cream of mushroom soup — One can of concentrated mushroom cream—the condensed version, not the ready-to-serve soup. This is what gives the sauce its texture. Cream of celery or cream of chicken also work if that’s what you have on hand.
• Water — Just half a glass to thin out the cream and prevent the bottom from sticking. No broth, no milk. Water is enough; the sauce will already be well-seasoned thanks to the other two ingredients.