Herb-Roasted Turkey Breast With Pan Gravy

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1 small onion (golf-ball size), peeled and coarsely chopped

1 lemon, scrubbed clean

12 fresh sage leaves

A large handful of fresh flat leaf parsley (about 1/2 cup, from 12 stems)

3 tablespoons extra virgin olive oil (EVOO), plus more for oiling pan

1 teaspoon salt, plus more as needed

6 fresh bay leaves

4 tablespoons butter

2 boneless turkey breast halves, skin on (about 2-2 1/2 pounds each)

Freshly ground black pepper

3 tablespoons all-purpose flour

1/4 cup apple brandy or regular brandy, such as Calvados brand

2-3 cups apple cider

1 small onion golf ball sized peeled and coarsely chopped

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