Pre-heat the oven to 300 degrees.

In a small bowl, combine the salt, thyme, rosemary, pepper, garlic powder, and lemon zest.

Gently loosen the skin on the turkey breast with your fingers. Rub the breast all over with 2 tablespoons of the olive oil, including underneath the skin. Rub 1 tablespoon of the seasoning mixture underneath the skin, then rub the remaining mixture all over the breast.

Arrange the turkey breast neatly with your hands, tucking the edges under. You’re aiming for your “roast” to be as cylindrical as possible. Tie the breasts with a few loops of kitchen string, making sure to tie it once lengthwise to help keep it’s compact shape.

Place the turkey skin-side up in a small shallow roasting pan or baking dish (a cast iron skillet will also work). Pour the chicken broth into the base of the pan.

Roast the turkey for 1 hour and 15 minutes to 1½ hours (depending on its size) until an instant-read thermometer inserted into the thickest part of the breast reads 160 degrees F and the juices run mostly clear with a little pink, basting once at the 45 minute mark. (I just use a spoon to drizzle the pan juices over the breast. No need for a baster.) The internal temperature of the breast will continue to rise to about 165 degrees after you remove it from the oven, so be very careful not to overcook it!

Turn the broiler on high. Place the turkey beneath broiler for 1 to 2 minutes, until the skin is browned and crisp.

Transfer the turkey breast to a cutting board. Tent it loosely with foil and let it rest for 15 minutes to allow the juices to redistribute.

Remove the strings from the turkey breast and slice crosswise into ¼-inch slices.