I'm assuming you don't have time to brine the breast (which helps keep it from drying out), so you'll have to make sure not to overcook it! Heat the oven to 400 degrees F. Rub several tablespoons of soft, unsalted butter underneath the skin of the turkey breast, directly onto the meat. Season the breast all over really well with salt and pepper. Put the breast in a roasting pan or a cast iron skillet, skin side down, and put it in the oven. Roast for about an hour, basting occasionally with the pan juices, and turning it breast-side-up after the first 30 minutes or so. It's done when the internal temperature reaches 155-160 degrees F. Let it sit at room temp for about 15 minutes before carving.
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Thank u