Take turkey breast out of the fridge 30 minutes before cooking . Remove packaging.
Preheat oven to 350℉. Grease a 9 x 13 inch baking or roasting pan with cooking spray or oil.
Make herb butter: In a bowl combine softened butter, salt, pepper, lemon juice, lemon zest, garlic and herbs.
Rub herb butter under the skin of the turkey and all over the outside of the turkey.
Place sliced ¼ onion quarters, ½ lemon, 2 crushed garlic cloves and sprigs of rosemary, sage and thyme into the cavity of the turkey.
Bake for 20 minutes per pound until a thermometer inserted into the thickest part of the breast reads 165℉. Baste the turkey with the pan juices 2-3 times while cooking.
Remove from the oven and allow to rest for 15-20 minutes before slicing to serve.
Video
Notes
Nutrition facts are just an estimate
If you don't have fresh herbs, substitute 1 teaspoon dried herbs for each tablespoon of fresh herbs
If the skin is getting too crispy, cover with foil until done cooking
Baste the turkey 2-3 times with the pan juices while cooking