• Allow your turkey to thaw out completely, then set it out to come to room temperature for at least 15 minutes. When you are ready to make it, preheat the oven to 325°F. 
• Place your roughly chopped veggies into the bottom of the roasting pan. Including the celery, carrots, and onions. Now pour the chicken broth directly over the vegetables in the roasting pan, and set this aside.

To prepare the Turkey:

• Add the room temperature butter to a bowl and sprinkle in all of the seasonings and herbs including the: cajun seasoning, blackened seasoning, garlic powder, black pepper, poultry seasoning, and the fresh chopped herbs. 
• Mix the cajun herb butter up with a spoon so that everything is fully combined. Set this aside. 
• Place your turkey breast on a clean surface (cover with parchment paper to prevent cross contamination). Use your hands to separate the skin from the turkey breast, careful not to detach it completely.
• Add half of the butter mixture under each area between the skin and the breast of the turkey. Try to spread it out as evenly as possible. Place the turkey breast side up, on the roasting rack in your roasting pan, or place it directly on top of the vegetables in the pan.
• Now rub the other half of the cajun herb butter all over the outside of the turkey breast. Sprinkle with a bit more cajun seasoning if desired. 
• Place the pan in the oven and cook for about 1 hour and 30 minutes, or until the turkey breast reaches at least 165°F internally. 
• Remove it from the oven and let it set for at least 10-15 minutes before carving into it. Serve with homemade gravy made from the drippings if desired. Finally, enjoy!