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1
Preheat the oven to 375F.
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2
Trim any visible fat from the turkey breast, and save the neck, if included, for making gravy.
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3
Pat the turkey breast dry with paper towels.
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4
Place a rack in a roasting pan and set the turkey breast on the rack.
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5
In a 2-cup glass measure, thoroughly combine the lemon juice, olive oil, rosemary, and thyme.
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6
At the top of the breast, slide your fingers back and forth under the skin to separate it from the breast meat, creating a pocket over the entire breast.
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7
Pour half the mixture inside this pocket, and the rest over the turkey breast, coating it well.
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8
Season the turkey with salt and pepper to taste.
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9
Set the turkey breast on the rack, skin-side up.
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10
Place the roasting pan in the lower third of the oven.
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11
Roast the turkey breast, basting every 30 minutes, until the juices run clear when a sharp knife is inserted into the thickest part of the breast, or when an instant-read thermometer, inserted in the same spot and not touching bone, registers 165F, about 1 1/4 to 1 1/2 hours.
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12
Remove the turkey breast from the oven, place on a carving board, cover the breast loosely with aluminum foil, and let rest for 10 minutes.
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13
TO MAKE THE GRAVY
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14
While the turkey is resting, make a quick gravy.
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15
In a small jar with a tight-fitting lid, mix together the flour and 2 tablespoons of the chicken stock.
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16
Place the roasting pan over medium heat, add the remaining stock to the pan, and bring to a simmer.
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17
Using a wooden spoon, scrape and loosen any brown bits sticking to the bottom and sides of the pan.
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18
Shake the flour mixture again and add to the stock in the pan.
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19
Stir until the gravy is smooth and thickened; then ladle into a gravy boat or small bowl.
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20
Carve the turkey breast and serve, accompanied by the gravy.
