Rub turkey with olive oil, and use aluminum foil to make a shield over the breast and the breasts only, shaped to them.
Take foil off and set aside for later.
Sprinkle with kosher salt and pepper all over turkey and inside cavity.
In a small bowl, mix softened butter with chopped herbs and bread crumbs.
Season with salt and pepper.
Gently push your hand between skin and turkey breast to separate skin from breast, place the herb butter mixture between the skin and the breast, and place pats of butter on the outside of the turkey.
In a large roasting pan, place rough-chopped vegetables on base of pan, place turkey on top, place aluminum foil on top of breast, and place in oven, legs first, at 350 degrees.
Let cook for one hour untouched with foil on top.
Remove foil and baste.
Return to oven and baste turkey every half hour.
Once turkey breast reaches 161 degrees, take out of the oven and let rest for 15 minutes, covered with something, like a lid, more foil, etc.
After 15 minutes, remove turkey from the pan to cutting board or platter.
Strain all the drippings with a fine strainer.
Remove fat from surface with a spoon.
Place natural drippings in a sauce pan and bring to a simmer.
Take 1 or 2 cans of cream of mushroom soup and add to drippings and whisk until bubbly for gravy.