Preheat your oven to 375°F and lightly grease a small roasting pan.
Pat the turkey breast completely dry with paper towels to ensure the skin or surface gets a proper sear and doesn't steam.
In a small bowl, whisk together the olive oil, sea salt, black pepper, chopped rosemary, and thyme.
Rub the herb oil mixture thoroughly over all sides of the turkey breast.
Scatter the diced onion, carrots, and celery in the bottom of the roasting pan and place the turkey breast directly on top of the vegetables.
Roast for 35 to 45 minutes, or until the internal temperature reaches 165°F at the thickest part.
Transfer the turkey to a cutting board and let it rest for 10 minutes to allow the juices to redistribute.
While the turkey rests, strain the pan juices into a small saucepan, pressing on the vegetables to extract all the flavor, then discard the solids.
In a small jar or bowl, whisk the arrowroot powder into the cold bone broth until no lumps remain.
Pour the broth mixture into the saucepan with the pan juices and simmer over medium heat for 3 to 5 minutes until the gravy is thickened and glossy.
Slice the turkey against the grain and serve immediately with the warm pan gravy drizzled over the top.