• Preheat oven to 325℉.
• Place turkey breast, skin side up in a small roasting pan. Salt and pepper all sides of the breast.
• In a bowl, mix together the butter, garlic, rosemary, and paprika.
• Spread the herbed butter over the top of the turkey breast.
• Pour the chicken broth in the bottom of the roasting pan.
• Place a meat thermometer into the thickest part of the breast.
• Roast, uncovered for 2 hours, or until the internal temperature is 160℉. Baste the turkey with the pan juices every 30 minutes.
• When the turkey is 160℉, remove from the oven, cover, and rest for 10 minutes before slicing. The pan juices can be used for turkey gravy.

Turkey Gravy

• Pour pan juices through a strainer into a medium sized saucepan.
• Heat over medium high heat.
• Add 1 tablespoon of cornstarch mixed with 2 tablespoons of water.
• Bring to a boil, whisking continuously until it thickens. Add salt and pepper to taste.