Boneless Turkey Breast with Lemon and Tarragon

Heat oven to 350 °F (175°C). Remove turkey from bag; remove gravy packet. Rinse turkey and pat dry; do not remove netting. Place on rack in shallow roasting pan. Brush with oil and season with tarragon, salt and pepper. Sprinkle with lemon peel and juice. Roast, following timing chart on package. When turkey is golden brown, cover loosely with aluminum foil to prevent over-browning. When thermometer inserted into turkey reads 170°F (80°C), remove turkey from oven. Pour pan drippings into measuring cup and skim off fat. Let turkey rest 10 minutes and remove netting before carving. While turkey is resting, pour contents of gravy packet into a small saucepan and heat over medium high heat, whisking constantly until gravy boils. Whisk in 1/4 cup pan drippings, adding more if you prefer thinner gravy. Carve turkey and serve with gravy.