Soy, Butter and Herb Roasted Turkey Breast

Directions

1. Preheat oven to 425ºF. Add 2 cups of low sodium chicken stock to a roasting pan with a roasting rack.  
2. Add the softened butter, soy sauce, garlic, sage, rosemary, thyme, oregano, and black pepper to a bowl. Mix well to combine. 
3. Pat skin of turkey dry with paper towels and remove any giblets or gravy packets. Place in roasting pan. Loosen the skin of the turkey breast using hands or the end of a wooden spoon. Spread half of the butter mixture underneath the skin of the turkey, and the other half of the butter on top of the turkey breast. Add any remaining soy sauce from bowl to the pan with chicken stock.  
4. Roast for 20 minutes or until skin has just started to brown. Reduce the oven temperature to 350ºF. Roast for about 1 hour and 20 minutes, basting occasionally with pan drippings. Tent turkey with aluminum foil if needed to prevent burning of skin. Check the temperature of the turkey by inserting a thermometer into the thickest part of the meat. At 160ºF the turkey is ready to come out of the oven. 
5. Remove turkey from the oven. Cover with foil and rest for 15 minutes.  
6. To make gravy: Remove ½ cup of drippings from the pan. Strain through a mesh strainer to remove large pieces of fat. Heat drippings with 1 cup of chicken stock in a saucepan over low heat. Whisk flour into the remaining 1 cup of chicken stock in a measuring cup until smooth. Once liquid is steaming hot, gradually whisk flour mixture into saucepan. Bring to a simmer. Simmer for 4-5 minutes until thickened. Add 1-2 tablespoons of soy sauce and pepper to taste.  
7. Slice turkey and serve hot with gravy.