Step 1

Pat the turkey breast dry with paper towels and let sit at room temperature for 30 minutes. Preheat the oven to 325°F.

Step 2

In a small bowl, combine the butter, thyme, salt, pepper, garlic, and lemon zest and stir until smooth.

Step 3

Starting at the top of one side of the breast, gently work your fingers between the meat and skin to create a pocket. Repeat with the other side. Insert two-thirds of the butter mixture between the meat and skin, using your fingers to spread it evenly. Press the skin back into place, and rub the remaining butter over the top of the skin.

Step 4

Place the turkey breast, skin-side up, on a rack set in a foil-lined rimmed baking sheet or roasting pan. Roast until the skin is deep golden brown and a meat thermometer inserted in the thickest part of the breast reads 165°F, about 2 hours.

Step 5

Transfer the turkey breast to a cutting board, tent with foil, and let rest for 30 minutes before slicing and placing on a platter with thyme sprigs.