Pat dry with paper towel a 4 to 5 pound turkey breast; sprinkle it with salt and pepper. Spread it with 2 tablespoons softened butter. Roast the turkey on a rack in a roasting pan in a preheated 425 degree oven for 15 minutes. Reduce the heat to moderately slow (325 degrees) and arrange a piece of cheesecloth soaked in 1/2 stick (1/4 cup) butter, melted, over the turkey. Roast the turkey, basting it every 20 minutes for 1 to 1 1/2 hours more or until meat thermometer registers 160 degrees. Remove and discard the cheese cloth and transfer the turkey to a heated platter. Serves 8 to 10.