Thaw turkey breast completely in refrigerator (2-3 days). Preheat oven to 350°F.

Pat turkey breast dry with paper towels, working around the netting (do not remove netting).

In a small bowl, combine softened butter, olive oil, garlic, dried herbs, salt, pepper, and paprika to make an herb paste.

Spread the herb mixture all over the outside of the netting. Use fingers to massage mixture through netting holes as much as possible. Don't worry if it's mostly on top - it will melt and flavor the meat during cooking.

Place quartered onion in bottom of the dutch oven and pour in chicken broth.

Place seasoned turkey breast on top of onions.

Cook UNCOVERED for first 45 minutes.

Check turkey's color: If browning too quickly, cover with dutch oven lid. If color looks good, continue uncovered; Baste with pan juices.

Continue cooking another 45 minutes or until internal temperature reaches 165°F at the thickest part.

Let rest for 15 minutes before removing netting and slicing against the grain.

While turkey rests, prepare gravy packet according to package directions.