Thaw the turkey breast in its original packaging on a tray in the fridge. Allow one day for every 4–5 lbs of turkey. A thawed turkey can be kept in the fridge for 1–2 days.

Preheat oven to 325°F. Remove top rack.

In a small bowl, stir together melted butter, garlic powder, sea salt, black pepper, poultry seasoning, and smoked paprika. Set aside.

Place your turkey breast in a 9×13 baking dish, pat dry with paper towels.

Surround with lemon, garlic, and onions.

Cover the turkey breast with butter mixture.

Bake turkey in oven for 2 hours or until a thermometer reaches 165 degrees at the thickest part of the breast. Baste with juices every 30 minutes. If there are not enough juices, add water or turkey broth to casserole dish.

Remove from the oven, loosely over with foil and let rest 15-20 minutes before slicing.