Connect with Us
Subscribe to Our Email
Get the latest sales, newest recipes and more delivered to your inbox.Sign up
We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.
Preheat the oven to 400°F. Place turkey breast on a rack in a roasting pan.
In a small bowl, stir together butter, sage, shallot, salt and pepper.
Loosen skin over turkey and rub about 1 1/2 tablespoons of the butter mixture under skin.
Rub remaining butter all over turkey.
Roast in the middle of the oven until an instant-read thermometer inserted into thickest part of breast registers 165°F or juices run clear when a paring a knife is poked in the thickest part of breast, about 1 3/4 to 2 hours for full breast and about 1 hour for split breasts.
Transfer to a cutting board while you prepare gravy.
Pour the drippings from the roasting pan into a glass cup and allow to sit for 1 minute; spoon off 1 tablespoon of the fat that floats to top and place it in a small saucepan.
Place the saucepan over medium heat and stir in flour. Cook, stirring, 1 minute. Slowly stir in cider.
Spoon off and discard remaining fat from top of pan juices; stir remaining juices into gravy.
Cook, stirring frequently, until gravy thickens, 3 to 4 minutes. Taste and season with more salt and pepper if desired.
Carve turkey breast into slices, transfer to a platter and serve with gravy.