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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.