LEMON AND THYME ROASTED TURKEY BREAST

Ingredients

• 2 tbsp salted butter, softened
• 1 tsp grated lemon peel
• 1/2 tsp thyme, crumbled
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1/8 tsp garlic powder
• 4 1/2 lb (2 kg) double (whole) bone-in turkey breast with skin
• 1 lemon, halved crosswise
• 3 cups canned chicken broth
• 1 tbsp soy sauce
• 2 tbsp cornstarch
• 1/2 cup canned chicken broth
• Salt and freshly ground pepper*

Directions

1. Preheat oven to 350°F.
2. Combine butter, lemon peel, thyme, salt, pepper and garlic powder until blended.
3. Wearing disposable gloves, carefully loosen skin from turkey breast, gently pushing between skin and meat. Rub butter mixture under loosened skin over meat. Press skin to secure.
4. Place turkey breast, skin side up, on a rack in a roasting pan. Place lemon halves, cut side down, in pan. Tent turkey breast loosely with foil.
5. Roast for 1 hour. Remove pan from oven and remove foil. Remove lemon halves; set aside. Baste turkey breast with pan drippings. Continue roasting, uncovered, until a meat thermometer inserted into thickest part of breast registers 170 - 175°F, about 1 1/4 hours. Transfer turkey breast to a platter and cover with foil. Let stand for 15 - 20 minutes before carving.
6. Meanwhile, to prepare gravy, skim off all but 1 tbsp fat from pan. Squeeze juice from lemon halves; add lemon juice to pan. Stir in 3 cups broth and soy sauce. Bring to a boil over medium heat.
7. Whisk together cornstarch and 1/2 cup broth until blended. Stir into lemon juice mixture. Return to a boil, stirring constantly.
8. Reduce heat and simmer, stirring constantly, until thickened, about 1 - 2 minutes. Season to taste with salt and pepper.
9. Carve turkey breast and serve with gravy.