In a small bowl, whisk all the marinade ingredients together; taste and adjust the seasonings.
Put the turkey breast in a non-aluminum roasting pan and pour the marinade over it.
Turn the turkey to coat evenly, cover, and refrigerate for at least 2 or up to 4 hours, turning once or twice.
Preheat the oven to 325°; cover the pan with foil, making sure it does not touch the turkey, and roast for 1 1/2 hours.
Increase the oven temperature to 450°; remove the foil, brush the turkey with the marinade in the pan, pour in the broth, and return the turkey to the oven.
Roast for about 20 more minutes, or until an instant-read thermometer inserted into the thickest part of the breast reads 170°, basting with the pan juices, halfway through the cooking time; the skin should be deep brown.
Transfer the turkey to a carving board; let rest for 15 to 20 minutes.
Carve the turkey into 1/2-inch thick slices and spoon the juices over; serve immediately.