Preheat oven to 375°F (190°C). Position a rack in the lower third of the oven.

In a small mixing bowl, combine softened butter, minced garlic, chopped rosemary, sage, thyme, smoked paprika, garlic powder, salt, black pepper, and lemon juice. Mash with a fork until a smooth, aromatic compound butter forms.

Pat the turkey breast thoroughly dry inside and out with paper towels. Drying the skin completely is the key to achieving a crackling golden crust.

Gently slide your fingers under the turkey breast skin to separate it from the meat, taking care not to tear the skin.

Spread two-thirds of the garlic herb butter directly onto the meat underneath the skin in an even layer. Rub the remaining herb butter and 1 tablespoon olive oil all over the outside of the skin.

Scatter onion wedges, garlic head halves, and fresh herb sprigs across the bottom of a heavy roasting pan or 12-inch cast iron skillet. Pour the chicken bone broth into the bottom of the pan to prevent drippings from burning.

Set the turkey breast skin-side up on top of the aromatics. Roast at 375°F for 65 to 75 minutes, basting with hot pan drippings every 25 minutes.

Roast until an instant-read meat thermometer inserted into the thickest part of the breast registers 162°F (72°C). If the skin browns too quickly before reaching temperature, tent loosely with a sheet of foil.

Remove from oven and transfer turkey breast to a warm cutting board. Tent loosely with foil and let rest undisturbed for 15 minutes (carryover heat will bring internal temp to a safe, juicy 165°F). Carve into thick succulent slices and serve with pan drippings.