Heat the oven to 350 degrees F. Let the turkey sit at room temperature for 30 minutes. If the bird came with a gravy packet or giblets, remove them from the cavity.

Use paper towels to thoroughly pat the turkey breast dry, removing as much surface moisture as possible.

In a small bowl, use a fork to mash the softened butter, minced garlic, thyme, rosemary, sage, onion powder, sea salt, and pepper until evenly combined into a herbed compound butter.

Gently slide your fingers between the turkey skin and the meat, loosening the skin across the breast without tearing it. This creates pockets for the butter.

Rub half of the herb butter directly onto the meat under the skin. Use the remaining butter to coat the outside of the skin evenly.

Set the turkey breast skin side up on a roasting rack placed inside a roasting pan.

Roast the turkey breast until the thickest part reaches 165 degrees F. For a bone-in breast, allow about 20 minutes per pound; for boneless, about 15 minutes per pound. For a 5 pound bone-in breast, this takes roughly 1 hour and 40 minutes. Check the breast after 1 hour and if the skin is already golden, cover loosely with aluminum foil. Baste with pan juices every 30 minutes if you want extra moisture.

Take the turkey out of the oven and tent it loosely with foil. Let it rest for 15 minutes so the juices redistribute, then carve and serve.