Apple Cider Turkey Breast

1 5-to7-pound turkey breast
2 tablespoons vegetable oil
1/4 cup dry white wine
1 large onion sliced
1 large carrot sliced
1 celery rib sliced
2 large garlic cloves sliced
1 tablespoon dried sage
8 whole cloves
3 cups apple cider
1 can (14.5 ounces) chicken broth
1/2 cup plus 1 tablespoon apple brandy
1 teaspoon salt
1/2 cup heavy cream
2 tablespoons cornstarch

Brown turkey on all sides in oil in a large pot over medium-high heat for 10 minutes. Remove from pot. Add wine to pot, scraping up browned bits from bottom. Add onion, carrot, celery, garlic, sage and cloves to pot. Place turkey, meaty side down, on vegetables. Add cider, broth, 1/2 cup brandy and salt. Cover and bring to boil.

Reduce heat to medium-low, simmer 1-1/2 hours or until internal temperature registers 165 degrees. Remove breast to platter when cool enough to handle.

Meanwhile, strain liquid remaining in pot through sieve into bowl. Discard solids. Return liquid to pot, boil to reduce to about 2 cups, about 30 minutes. Add cream and remaining tablespoon brandy. Bring to simmer. Mix 2 tablespoons water and cornstarch in small bowl. Stir into pot, cook over medium heat, whisking gently until thickened slightly, about one minute. Taste test for seasonings.

Slice turkey and serve with sauce.