Preheat the oven to 325 degrees. Remove the top rack so only the bottom rack is left in the oven.
Set turkey breast, skin side up, in a roasting pan or baking dish and pat dry.
In a small bowl, mash butter and seasonings together. Spoon a couple of tablespoons into another bowl and set aside for later.
Gently lift up the skin of the turkey breast using a spoon or your fingers, keeping the sides intact. Rub the remaining herb butter all over the breast under the skin. Smooth the skin down over the butter, careful not to tear the skin or the butter will just drip out.
Roast uncovered for about 90 minutes or until the internal temperature at the thickest part of the breast reaches 165 degrees F.
Top with the remaining herb butter and tent with foil. Rest for 15-20 minutes before carving.
Serving size will vary and nutritional information is approximate. A 4-5 pound turkey breast will feed 6-8 people.
Be sure to read the accompanying post where I share lots of tips for roasting your turkey breast.
Do not cover the turkey breast. Leave the skin exposed so it gets nice and crispy.
Make Ahead up to 24 hours in advance and store in an airtight container in the fridge. Reheat in the oven at 325℉ in a foil-covered pan. Pro Tip: Add a pan of water next to the turkey on the oven to create steam to help keep the meat moist.
Cool leftovers completely, then store in an airtight container in the fridge for up to 3-4 days. You can also freeze for up to 4 months. Thaw before reheating.