1. Center a rack in oven and heat to 450 degrees. Combine garlic, lemon zest, kosher salt, minced sage, and pepper in a small bowl. Melt 4 tablespoons butter in a large oven-safe skillet over medium heat, scraping bottom occasionally, until butter smells nutty and is deep golden brown, 2 to 4 minutes. Immediately scrape butter and solids into bowl with garlic mixture and let cool 10 minutes. Wipe out skillet.
2. If backbone is still attached to turkey breast, carefully remove it with kitchen shears and reserve. Pat turkey dry, then use fingers to gently separate skin from breast meat and spread butter mixture underneath, covering meat as well as you can.
3. Arrange vegetables and reserved backbone in now-empty skillet, then place turkey on top, skin side up. Transfer to oven and roast until skin is golden brown, 30 to 40 minutes. Reduce oven temperature to 300 degrees and continue to roast until thickest part of breast registers 165 degrees, 45 minutes to 1 hour.
4. Transfer turkey to a cutting board, leaving vegetables and drippings in skillet, and let rest 30 minutes. Meanwhile, carefully place skillet over medium-high heat (handle will be hot) and cook until liquid is reduced and syrupy, 3 to 5 minutes. Stir in remaining 2 tablespoons butter until browned bits begin to form on bottom of skillet, then add flour and cook, stirring constantly, 1 minute.
5. Slowly stir in wine, broth, and sage sprig, scraping to release browned bits, then bring to a boil and cook until gravy is thickened to desired consistency, 8 to 10 minutes; strain through a fine-mesh strainer and discard solids. Carve turkey breast and serve with gravy on the side.
Source: Hannaford fresh Magazine, October - November 2021