2) Place the oil in a large baking dish. Season the turkey fillets all over with salt and black pepper and place in the baking dish. Arrange the potatoes all around turkey and turn to coat with oil. Season the potatoes with salt and black pepper. Arrange the shallots over the potatoes in the dish.
3) In a small bowl, combine the wine, stock, vinegar and tarragon. Pour the mixture over the turkey.
4) Roast the turkey and potatoes for 40 minutes, until an instant-read thermometer registers at least 70C. Let the turkey rest 10 minutes before slicing crosswise into 1cm-thick slices.
5) Serve hot with vegetables of choice.