Remove the turkey from the refrigerator 30 minutes before cooking.
Preheat the oven to 400°F.

In a small bowl, mix together the thyme, rosemary, red pepper flakes,
garlic, and duck fat. Season the turkey evenly with the salt and rub
the herb mixture all over. Heat a medium skillet over medium-high
heat. Sear the turkey breast, skin side down until the skin gets crispy
and golden brown, about 4 minutes. Flip the turkey and sear for
another 4 minutes.

Transfer the breast to a rimmed baking sheet along with the duck fat
from the pan. Place the tray in the oven and roast, flipping the breast
every 15 minutes and basting with the juices. An instant-read
thermometer should read 155°F when done. Remove the turkey from
the tray and allow the meat to rest for 10 minutes before slicing.
Reserve the drippings for the gravy.