Parmesan-Sage Roasted Turkey Breast With Sage Gravy

-  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

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 180°. 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.