From Chef David Lawrence: I’ve had this in his class! Awesome!

1 small onion, peeled and coarsely chopped
1 lemon, zested
12 fresh sage leaves
Large handful fresh flat-leaf parsley
3 tablespoons extra-virgin olive oil, plus more for oiling pan
1 teaspoon kosher salt, plus more as needed
Freshly cracked black pepper, to taste
6 fresh bay leaves
4 tablespoons unsalted butter
2 boneless turkey breast halves, skin on (about 2 to 2½ pounds each)
Freshly cracked black pepper
3 tablespoons all-purpose flour
1/4 cup dry white wine
2 to 3 cups chicken stock

Preheat the oven to 450 degrees.

Oila roasting pan and set it aside. Put the onion and the lemon zest intothe bowl of a food processor and blitz until fine. Add the sage,parsley, olive oil, and 1 teaspoon salt and pulse until it forms acoarse paste. Place 2 of the bay leaves and the butter into a small panand heat over medium-low heat until the butter is bubbling. Remove fromthe heat and set aside.

Place the turkey breasts on a worksurface. Carefully run your fingers between the skin and the flesh fromone end, being careful not to pull it completely off, creating apocket. Season the turkey breasts generously with salt and pepper.Stuff half of the herb paste under the skin of each breast, and spreadit evenly under the skin. Transfer the breasts to the roasting pan, andslide 2 bay leaves underneath each one. (The heat of the pan willrelease the bay leaf oils and flavor the breast.) Using a pastry brush,baste the breasts with half of the bay butter. Place the turkey in theoven and immediately decrease the temperature to 400 degrees.

After20 minutes, baste the turkey breasts with the remaining butter, androast for an additional 20 to 25 minutes, until cooked through, and athermometer placed in the thickest part of the breast registers 160degrees.

Remove turkey breasts from the oven, transfer to aplatter, cover, and let rest for 10 minutes loosely tented under foilbefore carving. Meanwhile, to get on with the gravy, place the roastingpan over the burner on medium heat. Sprinkle the flour over the panjuices, and cook, stirring, for a few minutes to make a roux. Add thewine, and scrape the pan to lift the bits that are stuck to the bottom.Cook for a minute to burn off the alcohol, then, while stirring, pourin the chicken stock. 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.