First, preheat the oven to 400℉.
In a bowl, add the butter along with sage, rosemary, thyme, garlic, lemon zest, and salt. Mix it to make the compound butter.
Pat dry the turkey breast and season it with salt and pepper. Rub the compound butter on the turkey as well as under its skin.
Place a wire rack in a roasting pan and put the turkey over it. Place the pan in the oven to bake it for 50-55 minutes. Baste the turkey with the juices every 15 minutes while baking. Also, after halftime, pour some ½ cup into the pan.
When the turkey looks golden, take it out. It is cooked if its internal temperature registers 155℉.
Remove the fat from the pan drippings and pour them into a pan. Add flour to the pan and keep stirring. Then, slowly add chicken stock and keep stirring.
Cook the gravy on low heat for 3-4 minutes.
Then, cut the turkey breast and serve it with gravy.