Heat oven to 325°F. Spray 13x9-inch pan and 16x12-inch sheet of heavy-duty foil with cooking spray. Grate peel from lemon. Cut lemon into quarters; set aside. In small bowl, mix lemon peel, garlic, parsley, salt, sage, marjoram, pepper and oil.
Loosen skin covering turkey breast and pull away from breast meat, leaving skin attached at neck. If necessary, use sharp knife to loosen. Rub herb mixture evenly over turkey breast meat. Replace skin over breast, tucking under bottom of breast. Rub any remaining mixture over skin. Place turkey, skin side up, in pan. Place lemon quarters in neck opening.
Cover pan with foil, sprayed side down. Roast 1 hour. Uncover pan; insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 1 hour 15 minutes to 1 hour 45 minutes longer or until thermometer reads 165°F. Let stand 5 minutes for easier carving. Remove and discard lemon from neck opening before cutting turkey into slices.