Preheat oven to 350 degrees. Coat a rimmed baking sheet or dish with cooking spray.
In a small bowl, mash together softened butter, fresh sage and orange zest.
Season turkey breasts with kosher salt and then rub with butter mixture.
Place on baking sheet and roast for 45-55 minutes. Two or three times during cooking, use a basting brush and dab run off juices and better on the top. Dab, do not brush or else the orange zest and sage will brush off.
Continue to roast turkey until internal temperature reaches 165 degrees at the thickest part of the breast. Remove at 165 degrees and allow to rest for 10 minutes before serving.
Slice turkey breast horizontally and serve with 2-3 tablespoons of sherry cream sauce over each serving.
For Sherry Cream Sauce:
At 30 minutes cooked, spoon 2 tablespoons of drippings from the baking dish and transfer to a small saucepan.
Over low heat, brown butter for 5 minutes or until it starts to smell nutty.
Whisk in flour until it forms a paste.
While whisking, add skim milk. Whisk until smooth and then add orange juice and Sherry Cooking Wine.
Ladle out approximately ¼ cup of sauce. Quickly whisk in two egg yolks and then return to main mixture over low heat. Continue to whisk until thick and hot.
Remove from heat and taste test and correct seasoning with fine sea salt and freshly cracked black pepper. Sauce should be sweet and decedent with a hint of sherry and fresh orange.
Serve immediately to prevent over thickening.
Notes: Turkey breast sizes vary greatly just like turkeys do! Mine were about 1 pound each, 2 pounds total. The best way to gauge the doneness of turkey is to use a digital thermometer. If sherry cream sauce starts to get too thick, whisk in a small amount of water and another splash of sherry to liven it back up. Make my easy green beans by steaming 1 pound of trimmed green beans. Drain well. Toss with 1 tablespoon Sherry Cooking Wine and top with 1 tablespoon slivered almonds. Season with flaky sea salt. Serve hot.