1Preheat oven to 325°F.
2In a small bowl, combine the softened ghee with crushed garlic, lemon zest, salt, pepper, and herbs, and combine well with a fork.
3Rinse thawed turkey breast and pat dry.
4Carefully use your finger to loosen the turkey skin from the breast meat.
5Use a spoon to place half the herbed ghee under the turkey skin in several large scoops; massage the turkey skin from the outside to distribute the ghee across the breast meat.
6Spread the remaining herbed ghee on the skin and the under-side of the turkey breast.
7Layer the thick slices of lemon and onion in the bottom of a large roasting pan.
8Set the turkey breast-side up on top of the sliced onions and lemons, and pour in the bone broth around the turkey.
9Place in hot oven and roast for 1 hour, then baste the turkey breast with the pan juices.
10Continue roasting until the juices run clear and an instant-read meat thermometer registers 165°F, 1-2 hours depending on the thickness of the breast meat. (Be sure to insert the thermometer in the thickest part of the breast, not touching the bone.)
11Let turkey breast rest for about 15 minutes before serving. The turkey juices make a lovely gravy thickened with a little potato starch or arrowroot powder!
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