Preheat the oven to 325 degrees.
Place your fully defrosted turkey breast skin side up in a roasting pan.
In a bowl combine all the herbs, dry mustard, salt, pepper, garlic, lemon juice and olive oil.
Mix together well to form a paste
Gently lift up the skin of the turkey trying not to tear it and rub about half of the paste onto the meat directly
Take the remainder of the paste and rub it on the outside of the skin.
Insert the probe of a thermometer inside the deepest part of the breast without hitting any bone.
Set the thermometer to go off at 165 degrees. It should take somewhere between 1 ½ and 2 hours.
Keep an eye on the skin. If it starts to brown too quickly before the turkey is done then loosely cover it with aluminium foil.
Give the turkey breast about 15 minutes to rest outside the oven before attempting to carve.