Herb Roasted Turkey Breast w/Pan Gravy

Preheat oven to 450?. Oil a roasting pan and set aside. Put onion into bowl of mini food processor. Using a veggie peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add lemon zest to processor and reserve the whole lemon for another use. Chop the onion and zest until fine. Add the sage, parsley?, olive oil and 1 t. salt and pulse until it form a coarse paste. Put 2 of the bay leaves and the butter into small pan and heat over med low heat until butter is bubbling. Remove from heat and set aside. Put turkey breasts on work surface. Carefully run fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket.? Season the breast generously w/salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts w/half of the bay butter. Place the turkey in the oven immediately decrease the temp to 400?. After 20 min, baste the turkey breasts w/the remaining butter, and roast for an additional 20-25 min, until cooked through, and a thermometer placed in the thickest part of the breast registers 170?. Remove from the oven, transfer to platter, cover and let rest for 10 min before carving while you make the gravy. Put the pan over the burner on med heat. Sprinkle the flour over the pan juices and cook, stirring for a few minutes. Add the brandy 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, pour in the cider. Bring to a simmer and stir until thickened. Season w/ salt and pepper. Slice the turkey on the diagonal, and serve w/warm gravy.