Preheat your oven to 350°F (175°C). Pat the turkey breast dry with paper towels.

In a small bowl, mix butter, salt, pepper, and thyme until well combined. Slide your fingers under the skin and spread half of the butter mixture directly on the meat. Rub the remaining butter all over the skin.

Place the turkey breast on a rack in a roasting pan. Insert a meat thermometer into the thickest part of the breast.

Roast for about 1 hour and 20 minutes, or until the thermometer reads 165°F (74°C) in the thickest spot. Baste occasionally with pan drippings for extra color.

Remove from oven and tent with foil. Let rest for 15 minutes—this step ensures perfectly moist meat.

While the turkey rests, make the gravy: pour pan drippings into a small saucepan over medium heat. Whisk in flour to form a paste, then slowly add broth, whisking until smooth. Simmer for 3–5 minutes until thickened.

Slice the turkey breast and serve hot with homemade gravy.