Roast Turkey Breast with Apple Cider Gravy

Preheat oven to 400°F with a rack set in the middle of the oven. 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 1½ tablespoons of the butter mixture under skin. Rub remaining butter all over turkey.

Roast 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 1¾ 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 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.