1. Preheat oven to 375°F (190°C) and line a roasting pan with foil or parchment. Place a wire rack on top.

2. Pat the turkey loin dry and trim any excess silver skin or uneven edges for uniform thickness.

3. In a bowl, combine softened butter, minced garlic, chopped parsley, rosemary, thyme, lemon zest, olive oil, salt, pepper, and paprika.

4. Rub the garlic butter mixture evenly over all sides of the turkey loin, lifting the membrane to spread underneath if present.

5. Wrap the coated loin and refrigerate for at least 1 hour or overnight for deeper flavor.

6. Remove the loin from the refrigerator 20-30 minutes before cooking to come closer to room temperature.

7. Place the loin on the rack, pour chicken broth into the pan, and roast uncovered for 40-50 minutes until the internal temperature reaches 160°F (71°C).

8. Halfway through roasting, baste the loin with pan juices or remaining garlic butter for a glossy finish.

9. Remove from oven, tent with foil, and let rest for 10-15 minutes to allow juices to redistribute.

10. Slice into 1/2 inch medallions and drizzle with pan drippings before serving.