Step 1

Two days before you plan to cook the breast, place it into the refrigerator to thaw.

Step 2

Preheat the oven to 325 unless the turkey breast seems to be somewhat frozen. If somewhat frozen, increase temp to 350.

Step 3

When ready to cook, remove the turkey from the packaging and remove any extra parts that may be included such as neck, wings, etc. Set those aside. Drain the turkey and pat dry with paper towels (not kitchen towels). Discard the paper towels.

Step 4

Sprinkle kosher salt over the surface of the breast and on the inside cavity of the turkey.

Step 5

Rub the turkey inside and out with the oil. You may not need the entire ¼ cup of oil.

Step 6

Sprinkle the breast, inside and out, with the rosemary and thyme.

Step 7

Pour the broth into the bottom of the roasting pan and place the butter there as well. Place the garlic and lemon into the pan beneath the rack and then place the turkey on the rack of the roasting pan breast side down.

Step 8

Bake uncovered for one hour.

Step 9

After an hour turn the breast over, breast and skin side up. Baste with the broth and oils that have accumulated in the bottom of the roasting pan. If at any point the broth evaporates, pour another cup into the bottom of the roasting pan.

Step 10

Continue baking breast side up until internal temp of 160 is reached (about 2 hours total, depending on size). Baste the turkey every 30 minutes with the pan drippings.

Step 11

When internal temp has been reached, remove the turkey from the oven and loosely tent aluminum foil over the top of the pan. Allow turkey to rest this way until the meat is cool enough to handle and slices.