Preheat oven to 350°F.
Sprinkle thyme, savory, rosemary and pepper over top of turkey breast; place in small roasting pan. Pour in water.
Roast for 70 to 80 minutes or until juices run clear when turkey is pierced with a fork and the meat thermometer registers 170°F.Remove to a large plate and keep warm.
Pan gravy: Sprinkle flour over pan juices; whisk until blended. Whisk in water. Bring to boil over medium heat; reduce heat and simmer for 3 to 5 minutes or until thickened. Season with salt and pepper. Add water to thin gravy if necessary.
Remove skin from turkey breast. Slice and serve with pan gravy.
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