Pre-heat your oven to 350F, and line a sheet pan or roasting pan with parchment paper.
Chop the herbs and garlic, and mix them together in a bowl with the butter. Use your fingers to help soften the butter as you mix it. Liberally spread the butter mixture both under and over top of the turkey skin.
Place the butter crusted turkey breast skin side up, in the roasting pan. Optional: you can lay the breast on top of sliced onion, carrot, or celery instead of using parchment paper, and to enhance the flavour of the pan drippings.
Roast the turkey breast for 15-20 minutes per pound (about 1 hour). Check the internal temperature with a food thermometer periodically. In the last 15 minutes of roasting remove the cover/lid and turn up the heat to 400F to crisp up the skin.
Remove the breast from the oven, when it reaches 150F and let it carry overcook to 165F by letting it rest. Slice and serve immediately, or cool and use as sandwich meat.