• Preheat oven to 350 degrees F.
• Place the thawed boneless turkey breast into a 9" x 13" baking dish, fat or skin side up, and pat it dry using paper towels. Sprinkle with salt on all sides.
• In a small bowl, combine the room temperature butter, 2 tablespoons of the garlic, thyme, rosemary, sage, onion powder, and pepper, then use a fork to mash and combine all of the ingredients. Using a spatula, spread this butter mixture evenly over the top of the turkey breast. 
• In another small bowl, add the onions, carrots, a couple of tablespoons of avocado oil, and a teaspoon of minced garlic. Stir until coated.
• Arrange the carrots and onions around the edge of the turkey breast, then stick a meat thermometer into the thickest part of the turkey breast. Place uncovered into the preheated oven.
• Roast the turkey for about 80-90 minutes, or until the thermometer reads 165 degrees F. If the skin or top of the turkey is browning too quickly and the turkey hasn't reached 165 degrees yet, cover the turkey with foil until it's done. Or, if the turkey isn't golden brown on top, broil in the oven for a minute or two or until golden.
• Once cooked, remove the turkey breast from the oven and let rest for about 10 minutes before slicing and serving with turkey gravy. Enjoy!

Turkey Gravy From Drippings

• Pour turkey drippings into a blender. Add about 1/4 cup of the cooked onions and enough chicken broth to reach 3 cups of drippings and broth. Blend until smooth.
• In a large saucepan over medium heat, add the blended drippings and bring to a low simmer. Taste your drippings and adjust the seasoning by adding more salt, pepper, onion powder, and garlic powder as needed. 
• In a small bowl, add 2-3 tablespoons of cornstarch to 3 tablespoons of cold water, stirring until combined and smooth. Slowly whisk the cornstarch slurry into the gravy while heating and constantly whisking until the gravy thickens and coats the back of a spoon. 
• Remove from the heat and serve immediately.