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Herb Roasted Turkey with Gravy

1small onion, peeled and finely chopped

2 tablespoons fresh chopped sage

1⁄2cup fresh flat-leaf parsley, chopped

1 sprig of rosemary, leaves removed and chopped finely

2 tablespoons fresh chopped sage

1/4 cup Mushroom Sage Olive Oil, plus more extra virgin olive oil, for oiling pan

1teaspoon salt, plus more as needed

2 (2—2 1/2 lb) boneless turkey breast, skin on

fresh ground black pepper

3 tablespoons all-purpose flour

1⁄4 cup Comice Pear White Balsamic

2 cups chicken broth

salt and pepper

Preheat the oven to 450 degrees F. Oil a roasting pan with Mushroom Sage Olive Oil and set it aside.

In a small food processor, add the sage, parsley, thyme, rosemary, Mushroom Sage and Eureka Lemon olive oil with 1 teaspoon salt and pulse until it forms a coarse paste.

Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the juices it has released, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.

Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.

Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the Comice Pear Balsamic, and scrape the pan to lift the bits that are stuck to the bottom. Add in the turkey or chicken broth. Bring to a simmer, and stir until thickened. Season with salt and pepper.

Slice the turkey breast on the diagonal, and serve with warm gravy.​

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