What’s the best way to cook a moist, flavorful turkey breast roast?

I wanted to roast a turkey breast this year but I’ve never done it before, and I’m worried I’ll end up with some dry, tasteless bird.

I found a good recipe (below) but I’m wondering how well the rub will penetrate the turkey if the roast is wrapped up in netting (and still has skin on it). If I remove the netting, how would I get it back on again? Or should I pierce the turkey with a fork so that the flavor can sink it?

I appreciate any input! I’m very new at this!

Boneless Turkey Breast With Herb Butter
INGREDIENTS:
-2 1/2-pound boneless turkey breast (have the butcher roll and tie it)
-10 tablespoons butter, at room temperature
-2 1/2 tablespoons minced mixed fresh herbs, such as tarragon, rosemary, sage, parsley and thyme
-2 teaspoons fresh lemon juice
-1 teaspoon + 1 tablespoon kosher salt
-1 teaspoon + 1 tablespoon freshly ground pepper
-1 (14-ounce) can low-salt chicken broth

INSTRUCTIONS:
1) Preheat the oven to 350°. Rinse the turkey breast, pat dry and set aside at room temperature.

2) Combine the softened butter with the mixed herbs, lemon juice and 1 teaspoon each, salt and pepper.

3) Rub the turkey with the remaining 1 tablespoon salt and pepper, then smear with about half the butter or enough to coat it thoroughly. Start melting the remaining butter. Set the turkey breast skin-side up on a rack set in a roasting pan. If you don’t have a rack, roast the turkey on a bed of chopped celery and onions. Pour the broth into the pan.

4) Roast for 45 minutes. Baste the turkey breast with the melted herb butter and continue to roast for 45 minutes to 1 hour, basting occasionally, until a thermometer inserted into the thickest part of the roll registers 160°-165°.

5) Tent with foil and let rest for 10 minutes before slicing.

Serves 4 to 6