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. Bring to boiling. Reduce heat to medium-low; simmer 1-1/2 hours or until internal temperature measured on an instant-read thermometer registers 165°F. Remove breast to platter, cover loosely with aluminum foil and let stand until meat is cool enough to handle.