Preheat your oven to 375°F. Place your turkey breast in a roasting pan and pat it dry with paper towels.

Combine the softened butter, olive oil, garlic, herbs, salt, pepper, and paprika in a small bowl.

Carefully loosen the turkey skin using your fingers. Rub half of the herb butter directly onto the turkey meat under the skin, and the other half over the skin. Squeeze the lemon over the turkey, then toss the lemon halves into the roasting pan.

Pour the chicken broth into the roasting pan to keep things moist. Roast the turkey breast for 20 minutes per pound, basting with the pan juices every 30 minutes. It’s ready when the thickest part of the meat reaches 165°F.

Once cooked, remove the turkey from the oven, cover it with foil, and let it rest for 15–20 minutes. Slice and serve!