1. Preheat the oven to 475 degrees F (or 450 degrees convection roast if your oven has convection).

2. Prepare turkey breast by rinsing in sink, removing neck and giblets in the center cavity and gravy packet (if applicable). Pat dry with paper towel, rub with oil and sprinkle with coarse salt, to taste.

3. Place turkey breast in a 9x13-inch pan breast side up and cover loosely with a large piece of foil (alternately you can use a small roasting pan with a lid if you have one). You won't want to roast without a cover or you will have a mess to clean up as the juices will splatter all over.

4. Roast the turkey breast side up until a meat thermometer inserted into the thickest part of the breast reaches 157ºF and juices run clear, about 1 to 1 ½ hours. If your oven comes with an oven probe, that is a really easy way to cook a turkey because it will notify you when the probe reaches the temperature you set. Remove turkey from oven, tent with foil, and let stand 20 minutes before carving.

For gravy:

1. Strain turkey drippings through a strainer and collect juices in a small sauce pan. Add 1 ¾ cups of water and chicken bouillon and heat over medium heat. In a small bowl, whisk 2 tablespoons cornstarch and ¼ cup of water until smooth. Whisk cornstarch slurry into turkey drippings and heat until thickened.