Allow the turkey breast to sit at room temperature for 1 hour before cooking, a cold breast in a hot oven will cook unevenly and be tough. Pre-heat oven to 350 F and make the herb butter by combining the butter, lemon zest, parsley, grated garlic, salt, and a couple cracks of pepper in a small bowl. Mix well and set aside. Peel the turkey skin back, you may need to make a small cut with a knife, use your fingers to peel the skin off the meat to make room for the butter. Stuff the butter under the skin and distribute evenly. If you have room, you can add more butter and even rub it on the other parts of the turkey breast. Cover a sheet tray with tin foil and season the turkey breast with a generous amount of salt on both sides and a few cracks of pepper. Add a bit more salt than you think you need, trust me here.

Place a digital probe thermometer in the deepest part of the turkey breast, making sure not to hit the bone and roast in the oven until the temperature reaches 154 F, about 45-50 minutes. Turn the broiler to high and broil until the turkey skin is golden and crispy, about 3 minutes(you may have to move the oven rack up). Don’t walk away, watch the turkey to make sure it does not burn. Remove turkey breast from the oven and allow to rest with the thermometer in for 20 minutes under loose tin foil.

While the turkey is cooking, make the gravy by pre-heating a medium size pot over medium heat along with 1 tablespoon of butter. Add the onions, thyme, ¼ teaspoon salt, a couple cracks of pepper, and cook for 7 minutes. Add the garlic and cook for 3 minutes then add one more tablespoon of butter. Once the butter is melted, add the flour and whisk well, cook for 5-6 minutes until the color of the flour is medium blond. You will need to whisk pretty much the whole time. Add the chicken stock, whisking well, and cook for 7-10 minutes, or until the gravy has a nice consistency. Add the lemon juice, another ¼ teaspoon salt, a couple cracks of pepper, and check for seasoning. You may need more salt or lemon juice. Keep in the pot until ready to serve and warm as needed, pass gravy through a strainer when ready to serve.

Slice the turkey breast and serve with gravy, enjoy!