1 bone-in whole turkey breast (about 5 lbs.) OR turkey London broil (about 2 lbs.)
1/2 cup I Can't Believe It's Not Butter!® Spread, divided
1/4 cup grated Parmesan cheese
2 Tbsp. chopped fresh sage, divided
2 cloves garlic, chopped
1 small shallot OR onion, chopped
1/4 cup all-purpose flour
1 can (14.5 oz.) fat free reduced sodium chicken broth
Directions
Preheat oven to 325°. Arrange turkey, breast-side-up, in shallow roasting pan.
Combine 1/4 cup I Can't Believe It's Not Butter!® Spread, cheese, 1 tablespoon sage and garlic in small bowl.
Rub Spread mixture under and over turkey skin. Season, if desired, with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.
Roast 1 hour 15 minutes or until meat thermometer inserted in the breast reaches 165°. Remove turkey to carving board and let stand 15 minutes. Pour roasting pan drippings into glass measuring cup; set aside.
Melt remaining 1/4 cup Spread in 2-1/2-quart saucepan over medium heat and cook shallot and remaining 1 tablespoon sage, stirring frequently, 5 minutes or until shallot is tender. Add flour and cook, stirring constantly, 2 minutes. Slowly whisk in broth and bring to a boil. Boil, stirring frequently, 2 minutes or until gravy is thickened. Skim fat from pan drippings; add pan drippings to gravy. Serve with turkey.
TIP: If using turkey London broil, roast about 1 hour or until thermometer inserted in breast reaches 180 degrees.
TIP: To place sage mixture under turkey skin, loosen skin of turkey by gently wiggling fingers under skin, being careful not to poke holes.
