Preheat the oven to 350 degrees F. Take the turkey breast out of the refrigerator about 30 minutes before roasting so it loses the chill. Remove any gravy packet or giblets from the cavity.

Pat the turkey breast completely dry with paper towels.

In a small bowl, use a fork to mash the softened butter with the garlic, thyme, rosemary, sage, onion powder, salt, and pepper until well combined.

Carefully slide your fingers between the turkey skin and the breast meat to loosen the skin without tearing it.

Spread half of the herb butter underneath the skin directly on the meat. Spread the remaining butter over the outside of the turkey.

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

Roast the turkey for 20 minutes per pound if bone-in, or 15 minutes per pound if boneless, until the thickest part of the meat reaches 165 degrees F. For a 5-pound bone-in breast, this takes about 1 hour and 40 minutes. Check after 1 hour and cover loosely with aluminum foil if the skin is already golden brown. Optional: baste with pan juices every 30 minutes to keep the meat moist.

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