Drizzle olive oil in a tin tray pan.

Slice lemon and lay in pan.

Put turkey breast on top of lemon slices.

In a separate bowl, mix butter, sage, and chopped parsley together.

Pull the skin of the turkey back and spread ¾ of the butter mixture under the skin.

Lay the turkey skin back down and spread the rest of the butter mix all over the turkey breast.

Drizzle top with more olive oil and salt and pepper to taste.

Pour chicken broth in the bottom of the pan.

Cover with aluminum foil.

Bake in the Blackstone Patio Oven at about 350-400°F for about 20-25 minutes.

Remove the foil to brown and crisp the turkey skin for an additional 5 minutes.

Let the turkey rest for 5-10 minutes before slicing it.