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Turkey for Two with Pan-Sauce Gravy

['1 split skin-on, bone-in turkey breast (about 2 lb.)', '2 tsp. kosher salt', '1 tsp. freshly ground black pepper', '1 Tbsp. vegetable oil', '2/3 cup dry white wine', '2 sprigs thyme', '1 sprig rosemary', '1 sprig sage', '2 garlic cloves, crushed', '1 tsp. cornstarch', '1 Tbsp. cold unsalted butter', 'cut into small pieces']

Preheat oven to 350°F. Season turkey with salt and pepper. Let sit at room temperature at least 30 minutes or up to 1 hour, which will help the turkey cook more quickly and evenly.
Heat oil in a 10" ovenproof skillet over high until just barely smoking. Sear turkey skin side down until deeply golden brown, about 5 minutes; transfer to a plate. Add wine to skillet, scraping up browned bits with a spatula, and cook until liquid is reduced by half, about 2 minutes. Remove from heat, add thyme, rosemary, sage, garlic, cornstarch, and 2/3 cup water, and whisk to combine.
Place breast skin side up in liquid in skillet and transfer skillet to oven. Roast, checking every 20 minutes or so and adding 1/4 cup more water if liquid under turkey is evaporating lower than 1" in pan, until an instant-read thermometer inserted into the thickest part of breast without touching bone registers 150°F, about 50 minutes (temperature will continue to rise as turkey rests).
Transfer turkey to a cutting board and let rest 10 minutes before slicing.
Meanwhile, remove herb sprigs from skillet and discard. Whisk liquid remaining in skillet until garlic mostly dissolves, adding a splash of water and heating over high if needed to loosen (gravy should be thick but easily pourable). Whisk butter into gravy until melted. Strain gravy through a fine-mesh sieve into a small pitcher or bowl.
Serve turkey with gravy alongside.

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