Parmesan and Sage Turkey Breast

Ingredients:
1 onion (roughly chopped)
1 stalk celery (roughly chopped)
1 carrot (roughly chopped)
4 cloves garlic (smashed and peeled)
1/4 cup parmigiano reggiano (grated)
2 tablespoons sage (chopped)
1 tablespoon butter (room temperature)
1/2 tablespoon garlic (chopped)
salt and pepper to taste
1 turkey breast (rinsed and pat dry)
1/2 lemon
1/2 cup chicken stock
1 tablespoon butter
1/4 cup shallots (chopped)
1/2 cup sherry
1 tablespoon sage (chopped)
chicken stock
2 tablespoons all-purpose flour
2 tablespoons water
salt and pepper to taste

Directions:
Place the onion, celery, carrots and garlic in the bottom of the roasting pan.
Mix the parmigiano reggiano, sage, butter, garlic, salt and pepper in a bowl.
Rub the parmigiano reggiano mixture under the skin of the turkey and place the turkey in the roast pan breast side up.
Sprinkle the turkey with a bit of lemon juice and pour the chicken stock into the pan.
Roast the turkey in a preheated 425F oven until the skin is nice and golden brown, about 30 minutes.
Reduce the heat to 325F, cover the turkey with foil and roast until a thermometer pushed into the thickest part of the turkey reads 180F.
Remove from oven, cover and let sit for 20 minutes.
Melt the butter in a pan.
Add the shallots and saute for 1 minute.
Add the sherry and sage and simmer to reduce by half, about 5-10 minutes.
Pour the drippings into a plastic bag straining the solids and discards them.
Cut a small hole in the bottom of the bag and pour the drippings until the layer of fat is about to come out and discard the fat.
Add chicken stock to the drippings to get 1 1/2 cups.
Add the drippings to the shallots and sherry.
Mix the flour into the water and add it to the gravy along with some salt and pepper and simmer to until it thickens, about 2 minutes.