2. Slice turkey breast open to create a pocket.
3. Spread goat cheese and pepper purée into the pocket. Season with salt and pepper and sprinkle with fresh thyme.
4. Roll up and tie the turkey.
5. Roast for 30 minutes.
6. For the vinaigrette, purée everything in a blender until combined.
7. Season with salt and pepper. Pour over top of the roasted turkey breast.