Heat oven to 375 degrees. Pat turkey breast dry with paper towels. Working carefully to prevent tearing the skin, separate the skin from the turkey, leaving it attached around the edges.
Combine butter, herbs, salt and pepper in a mixing bowl; beat until blended. Rub the herb-butter evenly between the turkey and the skin. Place the turkey in a roasting pan and roast until a meat thermometer inserted in the thickest part of the bresat registers 165 degrees, about 1 hour and 45 minutes. Baste the turkey several times. Remove the turkey from the oven, place on a carving board and let stand 10 to 15 minutes before carving.
Meanwhile, add the chicken broth to the roasting pan and scrape the bottom of the pan. Transfer the mixture to a small saucepan and let stand a few minutes. Spoon off and discard the fat. Heat to a boil; continue boiling until the liquid is reduced to 3/4 cup. Carve turkey into slices. Arrange the slices to overlap on a platter and pour juices over them. Serve at once.