Preheat the oven to 350F.

Arrange the turkey in a shallow baking dish. Rub all over with the softened butter, including rubbing some butter gently under the skin of the turkey, being careful not to tear the skin.

Wash your hands. Sprinkle the salt all over the turkey and add plenty of black pepper to the skin. Pour one cup of the stock in the bottom of the baking dish.

Roast the turkey uncovered in the oven for 35-45 minutes until an internal thermometer (placed at the thickest part of the meat but not touching the bone) registers 160F. Remove the turkey from the oven and let rest uncovered while you make the gravy.

Make the gravy. In a skillet over medium heat, whisk the butter and flour together to form a paste.

Let the flour cook into the oil for about 2 minutes, then very slowly pour in the last cup of stock, whisking as you go to incorporate the liquid into the flour mixture.

Continue to whisk the gravy until it bubbles and thickens. Add drippings from the turkey a few spoonfuls at a time to thin the gravy and add flavor. Taste, and add salt and pepper to your preference. Continue to add drippings or more stock to the gravy as needed to maintain a consistency that you enjoy.

Slice the turkey breast as desired and serve with the gravy.