Juicy oven‑roasted turkey breast seasoned with herbs and garlic, perfect for family dinners or holiday meals.

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Preheat oven to 325°F (163°C). Line a roasting pan with rack.
Pat turkey breast dry with paper towels. Gently loosen skin over breast meat.
In a small bowl, combine butter, olive oil, garlic, salt, pepper, thyme, rosemary, sage, and lemon zest.
Rub half the herb butter mixture under the skin over the breast meat, and spread the remaining mixture evenly over the skin.
Place lemon quarters and a few herb sprigs (optional) in the cavity beside the meat if bone‑in; set turkey breast skin‑side up on rack.
Pour chicken broth into the pan to keep the meat moist.
Roast uncovered for about 2 to 2½ hours, or until an instant‑read thermometer inserted into the thickest part of the breast (not touching bone) reaches 160°F (71°C).
If skin browns too quickly, tent loosely with foil during the last 30 minutes.
Remove from oven, tent with foil, and let rest 15 to 20 minutes; carryover cooking will bring temperature to 165°F.
Carve slices and serve with pan juices or gravy.

Bone‑in breast helps retain moisture and flavor; boneless works too but cuts cook time by about 20–30 minutes.
Use fresh herbs instead of dried: substitute 1 Tbsp each of chopped thyme, rosemary, and sage.
Make gravy by deglazing pan with wine or broth, then whisk in a little flour or cornstarch to thicken.
Make‑ahead tip: apply herb butter up to a day ahead and keep refrigerated; roast when ready.
Leftovers are excellent for sandwiches, salads, or soup.