Herb Roasted Turkey Breast with Pan Gravy Recipe

How to make it

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• Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.
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• Put the onion into the bowl of a mini food processor.
• Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith.
• Add the lemon zest to the food processor and reserve the whole lemon for another use.
• Chop the onion and lemon zest until fine.
• Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.
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• Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling.
• Remove from the heat and set aside.
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• Put the turkey breasts on a work surface.
• Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket.
• Season the turkey breasts generously with salt and pepper.
• Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin.
• Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one.
• (The heat of the pan will release the bay leaf oils and flavor the breast.)
• Using a pastry brush, baste the breasts with half of the bay butter.
• Place the turkey in the oven and immediately decrease the temperature to 400 degrees F.
• After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.
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• Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.
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• Put the roasting pan over the burner on medium heat.
• Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes.
• Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom.
• Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider.
• Bring to a simmer, and stir until thickened.
• Season with salt and pepper.
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• Slice the turkey breast on the diagonal, and serve with warm gravy.