Preheat the oven to 375°F (190°C). Use a fully thawed, 2½–3-pound boneless, skin-on turkey breast. Pat it dry with paper towels, especially the skin.

Combine 2 tablespoons olive oil, Dijon mustard, lemon juice, garlic, rosemary, thyme, sage, onion powder, paprika, salt and black pepper in a small bowl. Reserve the remaining tablespoon of olive oil for searing.

Gently loosen the skin without removing it. Spread some seasoning directly over the meat underneath, then rub the remaining mixture over the outside and sides.

Heat the reserved tablespoon of olive oil in a large oven-safe skillet over medium heat. Place the turkey skin-side down and sear for approximately 4 to 5 minutes, until golden.

Watch closely and reduce the heat if the garlic or herbs darken too quickly. Turn carefully and brown the underside for about 2 minutes.

Turn the turkey skin-side up. Add the butter and pour the chicken broth around the turkey, keeping the liquid off the skin.

Transfer the skillet to the oven and roast uncovered for approximately 50 to 70 minutes. Begin checking the temperature after 40 minutes, as thinner breasts may cook sooner.

Insert a digital thermometer into the thickest part without touching the pan. Continue roasting until the turkey reaches 74°C (165°F). If the skin becomes too dark, loosely cover it with foil.

Check the pan occasionally. If the liquid is evaporating and the drippings begin to catch, add a small splash of water.

Transfer the turkey to a clean cutting board and loosely tent with foil. Rest for 15 minutes before carving.

Slice across the grain and spoon the warm garlic herb pan juices over the meat. Take care when handling the skillet—the handle will remain hot after leaving the oven.