Heat the oven to 325°F. Set a small roasting rack in a roasting pan. Use a fully thawed 3-pound plain boneless skinless turkey breast, not a frozen formed roast with a gravy packet. Do not rinse raw poultry. Pat dry with paper towels and wash hands and surfaces after handling.

Mix olive oil, garlic, rosemary, thyme, salt and pepper in a small bowl. Rub over the turkey. If needed, tie loosely with kitchen twine to make an even shape. Place on the rack and pour water into the pan, without washing off the seasoning.

Roast uncovered, allowing roughly 60–100 minutes for planning, depending on thickness. Start checking at 50 minutes. Insert an instant-read thermometer into the thickest part from the side and check several spots. Continue roasting until every thick part reaches 165°F before removing from the oven. Follow the package timing if it calls for longer; temperature, not the clock, determines doneness. Tent loosely with foil if the garlic gets too dark.

Rest for 15 minutes, then remove any twine and slice across the grain. Divide all sliced meat into 8 equal portions. Serve with the pan juices if desired; no separate gravy is included in the nutrition estimate.