-
1
Preheat the oven to 375 degrees F.
-
2
Cut along 1 side of the breastbone, and then down along the ribs; gently pull and cut the meat away from the bone to cut the breast off the carcass.
-
3
Do the same to remove the other breast.
-
4
Season the turkey breasts on both sides with a generous amount of salt and pepper.
-
5
Put a large roasting pan on the stove over medium heat and get it good and hot.
-
6
Drizzle the pan with a 3-count of oil.
-
7
Add a few sage leaves and stir to flavor the oil.
-
8
Lay the breasts in the hot oil, skin-side down and cook for about 5 minutes until the skin begins to set and crisp.
-
9
Flip the breasts over and push them off to 1 side.
-
10
Add the shallots, carrots, and handful of sage leaves to the pan and stir to coat with the oil.
-
11
Sprinkle the vegetables with salt and pepper.
-
12
Stick the pan in the hot oven and roast for about 30 minutes until the internal temperature of the turkey reaches 160 degrees F on an instant read thermometer, and the shallots and carrots are tender and browned.
-
13
Remove the turkey and the vegetables to a serving platter and set aside.
-
14
Now work on the gravy: Put the roasting pan over 2 burners, over medium heat.
-
15
Stir in the flour with a wooden spoon.
-
16
Then gradually stir in the stock, scraping the bottom of the pan to pick up all of the browned bits.
-
17
Give the gravy a squeeze of lemon and season, to taste, with salt and pepper.
-
18
Slice the turkey and serve with the gravy.
