Heat the oven to 350 degrees F. Take the turkey breast out of the refrigerator and let it sit at room temperature for 30 minutes. Check the cavity and remove any giblets or gravy packet that came with it.

Pat the turkey breast completely dry with paper towels, including the skin and the cavity.

In a small bowl, use a fork to mash together the softened butter, minced garlic, thyme, rosemary, sage, onion powder, sea salt, and black pepper until the mixture is smooth and evenly combined.

Starting at the edge of the breast, slide your fingers gently under the skin to separate it from the meat. Be careful not to tear the skin.

Spread about half of the herb butter directly over the breast meat under the skin. Spread the remaining herb butter all over the outside of the skin.

Place the turkey breast skin side up on a roasting rack set inside a roasting pan.

Roast the turkey breast for 20 minutes per pound if bone-in, or 15 minutes per pound if boneless, until the thickest part of the breast reaches 165 degrees F. For a 5-pound bone-in turkey breast, that is about 1 hour and 40 minutes. Start checking after 1 hour; if the skin is already deep golden brown, cover it loosely with aluminum foil for the rest of the cooking time. Optional: baste the turkey with the pan juices every 30 minutes to keep it extra moist.

Remove the turkey from the oven and tent it loosely with foil. Let it rest for 15 minutes before carving so the juices redistribute and the meat stays moist and tender.