Step 1

Preheat the oven to 400°F. Place turkey breast on a rack in a roasting pan.

Step 2

In a small bowl, stir together butter, sage, shallot, salt and pepper.

Step 3

Loosen skin over turkey and rub about 1 1/2 tablespoons of the butter mixture under skin.

Step 4

Rub remaining butter all over turkey.

Step 5

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.

Step 6

Transfer to a cutting board while you prepare gravy.

Step 7

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.

Step 8

Place the saucepan over medium heat and stir in flour. Cook, stirring, 1 minute. Slowly stir in cider.

Step 9

Spoon off and discard remaining fat from top of pan juices; stir remaining juices into gravy.

Step 10

Cook, stirring frequently, until gravy thickens, 3 to 4 minutes. Taste and season with more salt and pepper if desired.

Step 11

Carve turkey breast into slices, transfer to a platter and serve with gravy.