Preheat and prepare: Heat your oven to 425°F (220°C). Set a rack in the middle. Line a small roasting pan or rimmed baking sheet with foil and set a wire rack on top if you have one. This promotes air circulation and crisp skin.

Pat dry thoroughly: Use paper towels to dry the turkey breast well. Dry skin equals better browning. If there’s skin, gently loosen it over the breast meat without tearing.

Make herb butter rub: In a small bowl, mix the softened butter, olive oil, salt, pepper, garlic powder, onion powder, thyme, and rosemary. Add half the orange and lemon zest. Spread half the mixture under the skin and the rest over the top and sides.

Set up the pan: Pour the broth into the roasting pan. This prevents drips from burning and helps keep the meat moist. Place the turkey breast on the rack, skin-side up.

Start roasting hot: Roast at 425°F for 15 minutes to jump-start browning.

Make the citrus glaze: While the turkey starts roasting, combine orange juice, lemon juice, remaining citrus zest, honey, Dijon, soy sauce (if using), minced garlic, and red pepper flakes in a small saucepan. Simmer over medium heat for 6–8 minutes until slightly thickened and syrupy. It should coat the back of a spoon. Remove from heat.

Lower heat and glaze: Reduce oven to 350°F (175°C). Brush the turkey generously with the glaze. Return to the oven and roast, brushing with more glaze every 10–15 minutes.

Roast to temp: Continue cooking until the thickest part of the breast reaches 160°F (71°C) on an instant-read thermometer. This typically takes 45–70 minutes total, depending on size and bone-in vs. boneless.

Rest and carryover cook: Transfer the turkey to a cutting board and tent loosely with foil for 10–15 minutes. The internal temperature will rise to 165°F (74°C), ensuring safe and juicy meat.

Optional pan sauce: Skim excess fat from the pan juices. Add remaining glaze and a splash of broth if needed. Simmer 2–3 minutes to meld. Season to taste with salt and pepper.

Slice and serve: Slice against the grain into 1/4-inch slices. Spoon a little warm glaze or pan sauce over the top. Garnish with fresh herbs and citrus slices for a festive look.