Position a rack on the second-lowest level in the oven and preheat to 375°F. Trim any visible fat from the turkey breast, and save the neck, if included, for making gravy. Pat the turkey breast dry with paper towels. Place a rack in a roasting pan and set the turkey breast on the rack.

In a 2-cup glass measure, combine the lemon juice, olive oil, rosemary, and thyme. At the top of the breast, slide your fingers back and forth under the skin to separate it from the breast meat, creating a pocket over the entire breast. Pour half the mixture inside this pocket, and the rest over the turkey breast, coating it well. Season the turkey with salt and pepper to taste. Set the turkey breast on the rack, skin side up.

Roast the turkey breast, basting every 30 minutes, until the juices run clear when a sharp knife is inserted into the thickest part 0f the breast, or when an instant-read thermometer, inserted in the same spot and not touching bone, registers 165°F, about 1 1/4 to 1 1/2 hours. Transfer the turkey breast to a carving board, and cover the breast loosely with aluminum foil. Allow the turkey breast to rest for 10 to 15 minutes before carving to let the juices set.

While the turkey is resting, make a quick gravy. In a small jar with a tight-fitting lid, mix together the flour and 2 tablespoons of the chicken stock. Place the roasting pan over medium heat, add the remaining stock to the pan, and bring to a simmer. Using a wooden spoon, scrape and loosen any brown bits sticking to the bottom and sides of the pan. Shake the flour mixture again and add to the stock in the pan. Stir until the gravy is smooth and thickened. Transfer to a warmed gravy boat or bowl.

To carve the breast meat, start at the keel bone that runs along the top of the breast. Angle the knife and cut thin slices of breast meat from one side of the bird. Continue until you reach the rib cage; then carve the other breast. (Alternatively, some carvers prefer to cut the entire side of the breast from the bone and then slice the breast on an angle into thick slices.) At this point you should have plenty of meat for serving. Lay slices of breast meat in an overlapping fashion down the center of the platter. Place the legs and thighs along the side. If a guest wants to have a wing, pull back the wing until you see the joint between the wing and the body, cut through that joint, and add the wing to the platter. Cover the rest of the turkey loosely with aluminum foil and remove the rest of the meat from the carcass later for some fine leftovers.