Prepare the herb butter by combining the chopped herbs, 1 tsp of Kosher salt, ½ tsp ground black pepper, and softened butter in a small bowl and stir to combine.
Place an oven rack in the middle of your oven and preheat to 425°F.
Season the bone side of the turkey with 1 tsp of Kosher salt and ½ tsp ground black pepper. Use your fingers to separate the skin from the meat. Be careful not to tear the skin or completely separate it from the meat. Rub the herb butter under and on top of the skin to coat the turkey breast. Sprinkle the poultry seasoning over the top.
Place the turkey on a wire rack set in a rimmed baking sheet lined with foil, or in a large baking dish. Place any leftover herbs underneath the turkey for additional flavor.
Bake for 20 minutes, then reduce the temperature to 350°F. Continue cooking for around 1 hour, until the turkey reaches an internal temperature of 160°F in the thickest part of the meat. If the skin begins to get too dark, cover it loosely with foil to prevent burning.
Transfer to a cutting board and tent with foil then allow it to rest for 15 minutes before carving.
Notes
If brining the turkey breast omit the additional salt in the recipe.Store leftovers in an airtight container and refrigerate for up to 4 days. To carve:
With the skin side down, starting at the thick meaty side of the turkey breast, cut between the meat and the breast bone and follow the curve of the bone toward the ribs, staying as close to the bone as possible.
Continue cutting along the rib bones until you reach the other side. If necessary, cut around the wing joint and wishbone at the fat end of the turkey breast, until the bones are fully removed.
Slice into thin slices across the meat, along the length of the turkey breast being careful to keep the skin on the slices, then serve.