Preheat oven to 375°F (190°C). Warm the olive oil in a Dutch oven over medium-high heat. Sear the turkey breast skin-side down for about 4 minutes until deep golden, then flip and brown the other side 4 minutes. Set turkey aside.

Combine the softened butter, garlic, rosemary, thyme, salt, and pepper. Loosen the skin over the breast, spread most of the butter mixture under the skin, and rub the rest on top.

Place the turkey back in the pot, skin-side up, and pour the chicken broth into the bottom. Cover with the lid and roast for 30 minutes.

Uncover and roast another 20 to 25 minutes until the skin is crisp and an instant-read thermometer inserted into the thickest part reads 160°F (71°C). Add a splash more broth if the pan runs dry.

Transfer the turkey to a cutting board, tent with foil, and rest for 10 minutes. Slice across the grain and serve with the pan juices.