Beat eggs with milk or cream, season with salt and pepper to taste and add finely chopped sage leaves. Pour in a pan with steaming extra virgin olive oil cook the omelette; put it aside.
Lightly toast the almonds in the oven or in a nonstick skillet. Once cold chop them coarsely.
Open turkey breast with a sharp knife, so as to have a slice of about 1.5 cm thickness. Sprinkle the turkey with almonds, cover them with ham slices, slightly overlapping, and then place over the omelette.
Wrap the turkey breast on itself, starting from the longest side, and tie up the roll with a kitchen string. Rub the meat with salt and pepper.
Heat a generous splash of extra virgin olive oil into a pan: I used a cast iron skillet. When the olive oil is hot, brown the turkey roll on each side, making sure to turn it with a silicone or wooden spatula, so as not to spill cooking liquids and not to harden the meat. When golden brown and crispy, pour in the white wine, cook uncovered for about 2 minutes and then continue cooking for about 20 minutes covering the pan with a lid.
Check often that the juices do not dry up completely: if so, add a little hot water and cover again. After 20 minutes, finish cooking the meat for another 5 minutes without the lid. Let it rest for a while before removing the string and slice the roll.