Step 1

Preheat oven to 450 F.

Step 2

Wash and pat dry turkey with paper towels. Brush both sides of turkey breast with melted butter. Rub on salt, pepper, and thyme.

Step 3

On a roasting pan, add sliced onions and olive oil. Toss to coat. Layer roasting rack on top and place turkey breast with the skin up on a roasting tray. Roast for 25 minutes, until the skin is golden brown, then lower the oven temperature to 350 F and loosely cover the turkey with aluminum foil. Continue to roast until the turkey reaches an internal temperature of 165 F as read on a meat thermometer, approximately 30-40 minutes, depending on thickness.

Step 4

For extra crispy skin, turn the broiler on high and broil for 2-3 minutes until crispy. Keep a close eye on the broiler as things can burn quickly.

Step 5

Remove from oven and allow turkey to sit for 15 minutes before carving.

Step 6

Garnish with fresh thyme on top and serve with caramelized onions, a side of mashed potatoes, and a drizzle of gravy (or pan juices).

Step 7

For an easy gravy, pour 2 cups of turkey drippings through a fine mesh sieve and into a cooking pot. Add flour and whisk to combine. Make sure the flour is fully dissolved.

Step 8

Transfer the pot to the stove and heat over medium heat for 3-4 minutes, continuously stirring until gravy is thickened. If the gravy gets too thick, add one tablespoon of water at a time to thin it out. If it is too thin, whisk constantly and bring it to a boil to thicken, or whisk in ½ tablespoon of flour at a time.