Buy a turkey breast that has the gravy pouch inside the packaging. Harris Teeter has this.
Rinse off the breast, place it breast side up in a roasting pan or Dutch oven, smear over and under the skin with mayo, baste with the gravy juices frequently, and cook until the thermometer reads done for turkey — 180F.
Make gravy by adding cornstarch or flour to a bit of the juice, creating a slurry, which you then slink back into a pan with the rest of the turkey’s cooking juice. Stir/ whisk until it thickens. Why people bother to strain out the misc. turkey goop, I can’t say. It’s all golden. And don’t even think about seasoning the gravy (or the turkey for that matter) because it’s all in the gravy packet.
Do I even need to suggest mashed potatoes?