To a small mixing bowl add the melted butter, minced garlic, lemon zest, orange zest, 1 teaspoon fresh thyme, and a generous pinch of salt and freshly cracked pepper.
Place the celery and carrots in a large cast iron skillet or dutch oven. Use a paper towel to pat the turkey breast dry and then place on top of the veggies.
Rub the melted butter mixture under the skin of the turkey as well as inside the cavity of the turkey breast, being sure to use all of the butter.
Stuff the turkey cavity with the head of garlic, pieces of yellow onion, lemon, orange, and fresh thyme.
Drizzle the olive oil over the skin of the turkey and then use a basting brush to ensure that the skin is well coated with oil. Liberally season the turkey breast with salt and fresh cracked black pepper.
Place the turkey in the oven, on the middle rack, and roast for 1 hour and 15-30 minutes, or until the internal temperature, at the thickest part, reaches 160 degrees, rotating the pan halfway through.
Remove the turkey from the oven and let rest for at least 30 minutes.
Carve the turkey and serve with the pan drippings or reserve the pan drippings to make homemade turkey gravy.