Herb Roasted Turkey Breasts With Pan Gravy

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This is the turkey i make for all holiday dinners. Rachael ray makes it with breasts only, and that's what this recipe follows, but i make it with the whole bird. So moist and tender, and great flavor.

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Steps

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Preheat the oven to 450 degrees f.

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Oil a roasting pan and set it aside.

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Put the onion into the bowl of a food processor.

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Using a vegetable peeler , peel the zest from the lemon in thin strips , being careful not to cut into the bitter white pith.

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Add the lemon zest to the food processor and reserve the whole lemon for another use.

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Chop the onion and lemon zest until fine.

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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.

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Remove from the heat and set aside.

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Put the turkey breasts on a work surface.

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Carefully run your fingers between the skin and the flesh from 1 end , being careful not to pull it completely off , creating a pocket.

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Season the turkey breasts generously with salt and pepper.

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Stuff half of the herb paste under the skin of each breast , and spread it evenly under the skin.

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Transfer the breasts to t.

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Ingredients

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onion, lemon, fresh sage leaves, fresh flat-leaf parsley, extra virgin olive oil, olive oil, salt, fresh bay leaves, butter, boneless turkey breast halves, fresh ground black pepper, all-purpose flour, apple brandy, apple cider, salt and pepper