Pull the turkey breast from the fridge 30–45 minutes before cooking to take the chill off. Pat all sides completely dry with paper towels — wet skin won't brown. Mix softened butter with garlic, salt, pepper, and herbs like thyme, rosemary, and sage. Gently separate the skin from the meat to create a pocket. Spread one-third of the butter under the skin onto the meat, then coat the top of the skin and exterior with the rest. Set the breast skin-side up on a rack in a shallow roasting pan or greased casserole dish. Insert an oven-safe thermometer into the thickest part, keeping the tip away from bone.

Preheat oven to 177°C. Place turkey breast on the center rack and roast uncovered. Plan for about 20 minutes per pound — a 4- to 5-pound breast takes roughly 75 to 120 minutes. Baste every 30 minutes with pan drippings. If using a butter or wine basting mixture, brush half on after the first 30 minutes and the rest 30 minutes later. Start checking internal temperature after 1 hour. Insert a thermometer into the thickest part without touching bone. If the top browns too fast, tent loosely with foil. The breast is done at 74°C. Do not rely on color alone — always confirm with a thermometer.

Saca el pavo a 74°C y transfiérelo a una tabla de cortar. Reposa sin cubrir 10–15 minutos antes de cortar — omitir esto causa que los jugos salgan y la carne se seque. La temperatura puede subir ligeramente; eso es normal. Para salsa de sartén rápida: retira grasa de los jugos, añade agua para hacer ~2 tazas, calienta a fuego medio, revuelve en una mezcla de maicena-agua, hierve 1 minuto hasta espesar. Evita: termómetro golpeando hueso, omitir el reposo y descuidar bañar. Corta y sirve con salsa.