Put the turkey breast on the bottom of your roasting pan

Place the onion, celery, and chives around the breast

Add water to the bottom of the pan

Rub olive oil over the breast

Mix the spices, lemeon-pepper, garlic, onion powder, sage and paprika

Lift up the skin from the breast, rub a little more olive oil directly over the breast

Rub some of the dry herb rub over the breast

Place the skin back down and then rub the the rest of the dry rub over the turkey breast skin

Roast uncovered, in the oven at 325 degrees, basting about every 30 minutes

Bake for about 2 &1/2 hours, or until the internal temperature of the breast reaches 170 degrees

Remove the turkey from the oven and let the turkey rest while you prepare the gravy

Making the Gravy...

Remove the vegetables from the pan

If there is some dried up broth at the bottom of your roasting pan, add a little water to that and stir it to reconstitute the dried up broth

In a medium size sauce pan, add the STRAINED juices from the turkey pan

Because some juices will have evaporated, make a flour and water mixture with about 1/2 cup of water and the 2 Tbsp. of flour

Add that to the juices from the turkey

Add the bouillon cube

Whisk together, and boil until thickened

Slice turkey breast and serve with gravy