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Preheat the oven to 350°F (175°C) and place a rack in the center. Choose a 5–7 quart Dutch oven so the breast fits comfortably.
In a small bowl, stir together the olive oil, minced garlic, salt, pepper, rosemary, and thyme to form a thick paste.
Pat the turkey breast dry with paper towels and rub the herb-garlic mixture evenly over all sides.
Spread the quartered onion pieces in the bottom of the Dutch oven and place the seasoned turkey breast on top.
Pour the chicken broth around the turkey (not over the top).
Cover the Dutch oven with its lid and roast in the preheated oven for about 1½ to 2 hours.
Start checking the internal temperature at 1 hour 15 minutes; it’s done when an instant-read thermometer reads 165°F (74°C) in the thickest part.
Remove the Dutch oven from the oven, transfer the turkey to a cutting board, tent loosely with foil, and let rest for 10–15 minutes.
Slice against the grain and serve, spooning pan juices over the slices.