Roast Turkey Breast with Sage Butter

3/4 cup unsalted butter, softened
2 tablespoons chopped fresh sage leaves
6 strips bacon, cook crisp and crumble
1 1/2 tablespoons oil
1 1/2 cups cleaned chopped leeks (whites only)
5 pounds whole turkey breast, split, boned -- trimmed (skin on)
4 cups chicken broth

Combine butter, sage and bacon in mixing bowl. Season with salt and pepper and mix well to blend. Heat oil in medium heavy skillet over medium high heat. When hot, add leeks and cook, stirring constantly, until softened, about 4 minutes. Remove from heat and cool completely.

Place 1 boned turkey breast half, skin side down, on a work surface. If still attached, remove small fillet and save for another use. Spread half of sage butter over breast and top with cooled sauteed leeks. Season generously with salt and pepper. Also remove fillet from second breast half. Position second breast half, skin side up, over leeks so that tapered end of it covers broad end of breast already on work surface. With kitchen twine, tie breast halves together at 1" intervals.

When ready to roast turkey breast, arrange a rack in bottom third of oven and preheat oven to 350�F. Spread 1 1/2 tbl. sage butter over surface of breast and place breast on a rack set in a flameproof roasting pan. Pour 1/3 cup broth over bird, then tent breast with aluminum foil. roast turkey for 1 1/2 to 2 hours, basting with 1/3 cup of broth every 20 minutes. Remove foil after 1 hour. Turkey is done with juices run clear when flesh is pierced with a knife, and when a thermometer inserted in thickest part of breast reads 175�F.

Remove breast from pan and set aside. Remove rack and place roasting pan with pan drippings over medium high heat. Add remaining broth and cook until sauce reduces and thickens slightly, 4-5 minutes or more, stirring constantly. Whisk in remaining sage butter, then taste and season with salt and pepper. To serve, remove strings and slice turkey into 3/4" slices. Serves 8-10.