Directions

1. Preheat oven to 325°. Arrange turkey, breast-side-up, in shallow roasting pan.
2. Combine 1/4 cup I Can't Believe It's Not Butter!® Spread, cheese, 1 tablespoon sage and garlic in small bowl.
3. Rub Spread mixture under and over turkey skin. Season, if desired, with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.
4. Roast 1 hour 15 minutes or until meat thermometer inserted in the breast reaches 165°. Remove turkey to carving board and let stand 15 minutes. Pour roasting pan drippings into glass measuring cup; set aside.
5. 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.