Preheat the oven to 325F.
In a microwave-safe bowl, combine the butter, 1 teaspoon of kosher salt, garlic, rosemary, pepper and thyme.
Microwave the ingredients on high for 1 minute, or until the butter has fully melted. Remove the bowl from the microwave oven. Mix all ingredients really well and set aside for 5 minutes so the butter gets infused with the garlic and herbs.
Return the bowl back to the microwave oven and cook the mixture on high for another 30 seconds to ensure that the butter is fully liquefied.
Strain the butter mixture through a fine sieve. Save the garlic and the herbs.
Place the turkey breast in a baking dish, skin side up. Cover with a piece of plastic wrap to prevent the butter from accidentally squirting all over the kitchen. Fill the kitchen injector with the strained butter and inject the breast all over, in a diamond pattern, releasing about 1/4 - 1/3 of an ounce at a time.
Add the garlic and herbs that you saved earlier. Rub the garlic and herb mixture and the butter from the bottom of the baking dish all over the turkey breast.
Evenly sprinkle 1 teaspoon of kosher salt all over the breast and pat it down to make sure the salt sticks.
If using a BBQ thermometer (highly recommended), insert the probe into the thickest part of the turkey breast and connect to the thermometer.
Bake at 325F for about 1 hour or so, until the internal temperature in the thickest part of the breast reaches 155F. Brush the top of the breast with pan juices about 1 hour into roasting.
Remove from the oven and let the roasted turkey breast rest for 5 minutes before slicing and serving.