Preheat the oven to 300°F.
Prep the turkey. In a small bowl, combine the garlic, thyme, rosemary,
salt, pepper, and oil to form a thick paste. Gently loosen the skin on the
turkey breast with your fingers. Rub the breast all over with the garlic
and herb paste, including underneath the skin. Arrange the turkey breast
neatly with your hands, tucking the edges under. You’re aiming for your
“roast” to be as cylindrical as possible. Tie the breast with a few loops of
kitchen twine, making sure to tie it once lengthwise to help keep its compact
shape.
Place the turkey skin side
up in a small shallow roasting pan or large
cast-iron
skillet. Scatter the apple around the breast, then pour the chicken
broth into the base of the pan. (You want the turkey to fit snugly in its
roasting vessel here. If you use something too large, the liquid will evaporate
and the apple will dry out, which is bad news for the gravy.)
Roast the turkey breast for 1 hour and 15 minutes to 1½ hours (depending
on its size), until an instant-read
thermometer inserted into the
thickest part of the breast reads 160°F and the juices run mostly clear with
a little pink, basting once at the 45-minute mark. (I just use a spoon to
drizzle the pan juices over the breast. No need f (continued) or a baster.) The internal
temperature of the breast will continue to rise to about 165°F after you remove
it from the oven, so be very careful not to overcook it!
Turn the broiler to high. Place the turkey beneath the broiler for 1 to 2
minutes, until the skin is browned and crisp. Transfer the turkey breast to
a cutting board. Tent it loosely with foil and let it rest for 15 minutes while
you make the gravy.
Make the gravy. Transfer the liquid and apple from the roasting pan
to a small saucepan and bring to a simmer over medium-low
heat. Meanwhile,
whisk the chicken broth, cider, and flour in a small bowl. Add this
mixture to the saucepan and cook for 3 to 5 minutes, whisking occasionally,
until the gravy has thickened. Stir in the thyme. Season with salt and
black pepper to taste.
Remove the strings from the turkey breast and slice crosswise into
¼-inch
slices. Serve warm with the cider gravy.