Oven Method:
1. Salt the turkey breast the same way. About an hour before cooking, remove the turkey from the refrigerator and allow it to sit at room temperature.
2. Adjust an oven rack to the lowest position and heat the oven to 250 degrees.
3. In a small bowl, combine the herbs, freshly ground black pepper to taste, and 1 1⁄2 Tablespoons of
olive oil. Carefully separate the skin from the meat. I usually do this at the top/neck or at the
bottom. With your fingertips, rub the herb mixture onto the meat, under the skin.
4. In the same bowl, combine the spices and 1 Tablespoon olive oil. Rub this all over the outside of
the turkey.
5. Heat 2 Tablespoons of olive oil or avocado oil in a large Dutch oven over medium-high heat until
warmed through, but not smoking. Add the turkey, breast-side down and place the onions around the turkey. Cook, turning the breast on its sides and stirring the onions as needed until the turkey and onions are golden brown, 12 - 15 minutes. Remove from heat. Add garlic and thyme. Position turkey breast-side up over the bed of onions.
6. Place a large sheet of foil over the pot and seal tightly. Cover the pot with the lid. Transfer the pot to the oven and cook until the thickest part of the breast reads 160 - 165 degrees when tested with a thermometer, about 1 hour 30 minutes to 1 hour 45 minutes. Check the temperature at the 1 hour mark for smaller birds.
7. Remove the pot from the oven. Transfer the turkey breast to a cutting board and cover with foil. Allow the turkey to rest for at least 20 minutes before carving.
8. Make the gravy while the turkey rests. Remove the onions, garlic and thyme from the pot with tongs. You can serve the onions if you like. Strain the juices into a fat separator or large measuring cup.
9. Warm a medium saucepan over medium heat. Carefully spoon whatever fat has risen to the top of the juices. Add enough olive oil to the saucepan so the fat in the saucepan equals about 2 Tablespoons. Just eyeball it. Whisk in the flour and cook for about 2-3 minutes. Pour in the reserved juices and bring to a simmer. Add stock to achieve the consistency you desire. Taste for seasoning.
10. Carve turkey and serve with gravy, if desired.