Preheat your oven to 300°F (150°C). Take the turkey breast out of the fridge and pat it dry with paper towels. This helps the skin crisp up during cooking. Place the turkey breast in a roasting pan, preferably on a roasting rack to allow air to circulate.

In a medium bowl, combine 1/2 cup of softened unsalted butter, 2 tablespoons of Creole seasoning, 3 cloves of minced garlic, 1 tablespoon of chopped fresh thyme, and 1 tablespoon of chopped fresh parsley. Mix everything together until well combined.

Gently loosen the skin of the turkey breast by sliding your fingers underneath it. Be careful not to tear the skin. Spread half of the Creole butter underneath the skin, covering as much of the meat as possible. Rub the remaining butter all over the outside of the turkey breast. Season the entire breast with salt and pepper to taste.

Pour 1/2 cup of chicken broth into the bottom of the roasting pan. This will create steam as the turkey cooks, keeping it moist and adding flavor to the pan juices.

Place the turkey breast in the preheated oven. Roast for 2.5 to 3 hours, basting the turkey with the pan juices every 30 minutes. Basting is key to keeping the meat juicy and flavorful.

After 2.5 hours, insert a meat thermometer into the thickest part of the breast. The internal temperature should read 165°F (74°C). If it’s not quite there, continue cooking and check every 10-15 minutes.

Once the turkey is done, remove it from the oven and let it rest for 15-20 minutes. This allows the juices to redistribute, ensuring the meat stays moist. Transfer the turkey to a cutting board, slice it, and serve with the pan juices or your favorite gravy.