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 350°F. 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 165°F. Do not rely on color alone — always confirm with a thermometer.

Pull the turkey at 165°F and transfer to a cutting board. Rest uncovered 10–15 minutes before slicing — skipping this causes juices to run out and meat to dry. Temperature may rise slightly; that's normal. For quick pan gravy: skim fat from drippings, add water to make ~2 cups, heat over medium, stir in a cornstarch-water slurry, boil 1 minute until thickened. Avoid: thermometer hitting bone, skipping the rest, and neglecting to baste. Slice and serve with gravy.