• Remove Turkey from fridge and place on counter for about 20-30 minutes.
• Preheat oven to 350º F.
• Remove turkey breast from packaging, removing the gravy packet. Leave the string netting on the turkey this helps the boneless turkey breast keep it's shape. Pat the turkey dry with a paper towel.
• Combine softened butter, thyme, rosemary, sage, salt and pepper.
• Rub herb butter all over the turkey breast.
• Add olive oil to the dutch oven or roasting pan. Then add quartered onions into the bottom of the pan.
• Place the herb rubbed turkey breast on top of the onions.
• Bake for 90 minutes. When internal temperature of the turkey is at 165º F remove turkey and transfer to a cutting board.
• Let turkey rest 15-20 minutes before slicing and serving.

Pan Gravy

• Remove carmelized onions, from the dutch oven, chopping them into small pieces.
• Over medium heat place chopped onions back into the dutch oven with the turkey drippings.
• Add butter to the pan and let it melt.
• Add flour and cook for a minute.
• Whisk in broth slowly. Continue to whisk avoiding any lumps. Stir until the gravy has thickened about 10 minutes. Season to taste with salt and pepper.