1. Heat oven to 425°F.
2. Removed thawed turkey from packaging. If you will be making the turkey gravy, remove any remnants of the neck with kitchen shears and set aside. 
3. If you don’t have a roasting rack (or one small enough for your dish), place a quartered onion or celery ribs in the bottom or your baking dish to set the turkey on.
4. Mince the garlic and finely chop the herbs. (You can place the herb stems in the bottom of the pan as well to flavor the drippings.) In a small bowl, combine garlic, herbs, salt, pepper and olive oil. 
5. Rub the turkey with the herb mixture all over. I like to loosen the skin and spread the majority of the rub underneath the skin for the best flavor and to avoid burned garlic. Place the turkey on top of a roasting rack or the onion in the bottom of a baking dish. 
6. Place turkey in the oven and immediately lower the temperature to 325°F. Roast for about 15 minutes per pound of turkey, or 2-3 hours. Start checking the temperature around the 1.5 hour mark. Once the temperature has reached 165°F in the thickest part of the breast, it is done. (Many turkey breasts also come with a build in temperature probe that will pop out when the turkey is finished.)
7. Remove from the oven and rest the turkey for 30 minutes before carving. 

To make the gravy:

1. Make turkey broth. Place the turkey neck in a small saucepan and add 1 ½ cups water. Add a small handful of chopped onion, celery, smashed garlic, a bay leaf and/or thyme sprig. Bring to a boil, cover, and simmer on low heat for at least 30 minutes, or for as long as the turkey cooks, keeping an eye on the liquid level.
2. Strain the liquid and discard the solids. Add 1 cup broth back to the pan. Pour any pan drippings into the pan with the broth. Bring mixture to a boil.
3. In a small bowl, whisk the cornstarch and water.  Pour the mixture into the boiling broth and whisk. Lower the heat and simmer until the gravy is thickened to your liking. If it’s too thin, add 1 tsp more cornstarch and cold water.