Combine the avocado oil (or olive oil), soy sauce (or liquid aminos), Italian seasoning, and fresh minced garlic in a small bowl and whisk well to combine. If you have a small blender like a nutribullet or a Magic Bullet, you can blend the marinade ingredients (this is what I do).

When you’re ready to roast the turkey breast, preheat the oven to 325 degrees F and move an oven rack to the shelf that’s second from the bottom (the goal is to give distance between the turkey skin and the top heating element). Bring out your roasting pan and pour 1 cup of chicken broth, apple cider, water, or white wine into the bottom of it before placing the wire rack on top.

Remove turkey from the zip lock bag (or vacuum seal bag) and place turkey breast on the roasting rack. You can pour any marinade into the bottom of the roasting pan if you’d like.

Bake for 15 to 25 minutes per pound, until the turkey breast reaches an internal temperature of 165 degrees F. Bake for 60 minutes uncovered then cover the turkey breast with aluminum foil and bake for the remainder of the time. My 5.25-pound roast took 2 hours and 15 minutes to roast. I didn’t bring it to room temperature before roasting and transferred it straight from the refrigerator to the roasting pan, so it took closer to 25 minutes per pound.

Insert an instant-read thermometer into the thickest part of the breast and wait for the numbers to stop moving to get an accurate read.

Allow the turkey breast to rest for 15 to 20 minutes before serving.