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1
Make the Herb Paste: Combine the garlic and salt in a mortar and pound until you have a smooth paste.
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2
(If you dont have a mortar, make the paste using a chefs knife.
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3
Transfer to a small bowl and stir in 2 tablespoons olive oil, herbs, pepper, and celery seeds.
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4
Season and tie the turkey breast: Smear the turkey breast all over with the herb paste, using your fingers to slide some of the paste under the skin, being careful not to loosen the skin completely.
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5
Using your hands, arrange the turkey breast in a neat shape, tucking the edges under so the breast sits plumply on the cutting board.
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6
Now tie the breast, using 2 to 3 loops of kitchen string to secure it in a cylindrical shape and looping a longer string from end to end to keep the roast compact.
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7
Place the roast on a wire rack on a baking sheet or tray and refrigerate, preferably uncovered, for 6 to 24 hours.
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8
Let the roast sit at room temperature for about an hour before roasting.
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9
Heat the oven: Position a rack near the center of the oven and heat to 300 degrees (275 degrees convection).
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10
Sear the turkey: Heat a large skillet (11 to 12 inches) over medium-high heat.
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11
Add the remaining tablespoon oil and heat until the oil shimmers.
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12
Sear the turkey skin side down, maneuvering it and turning it from side to side with tongs so the skin side sears evenly, about 6 minutes.
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13
Turn the turkey skin side up and brown lightly on the bottom, another 2 to 3 minutes.
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14
Transfer the turkey, skin side up, to a shallow roasting pan or baking dish not much larger than it is (about 8 by 12 inches).
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15
Roast: Slide the turkey into the oven and roast until the juices run mostly clear with a trace of pink and an instant-read thermometer inserted in the thickest part registers about 165 degrees, 1 1/2 to 1 3/4 hours.
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16
Let the turkey rest for 20 minutes.
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17
Carve and Serve: Remove the strings and carve the turkey across the grain into 1/4- to 1/2-inch-thick slices.
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18
There will be few, if any, pan drippings (because of the preseasoning and slow cooking), but if there are a few, drizzle these over the meat.
