Pat the turkey breast completely dry with paper towels.

In a small bowl, mix the kosher salt, black pepper, dried thyme, dried rosemary, garlic powder, and onion powder.

Carefully loosen the skin over the breast with your fingers and rub about one-third of the salt mixture directly onto the meat under the skin.

Rub the remaining salt mixture all over the outside of the skin and the underside of the breast.

Place the turkey on a rack inside a roasting pan and leave it uncovered in the refrigerator for 12 to 24 hours.

When ready to cook, take the turkey out of the fridge and let it sit at room temperature for 30 minutes while preheating the oven to 425°F (220°C).

Gently pat the skin dry again if it looks moist and rub the softened butter or olive oil all over the skin.

Place the lemon slices, onion quarters, and fresh herbs inside the cavity or around the turkey in the pan.

Roast at 425°F for 20 minutes, then reduce the temperature to 325°F (165°C) and continue roasting until the internal temperature reaches 165°F (74°C), approximately 1 to 1.5 hours more.

Remove the turkey from the oven and let it rest for at least 20 minutes before carving.