Preheat oven to 425 degrees.
Remove turkey from packaging. Wash and pat dry.
In a small bowl, combine onion powder, garlic powder, salt, ground black pepper, sage, and thyme.
Rub the turkey breast with olive oil.
Rub the turkey with the spice rub.
To the cavity of the turkey breast, place 1/2 onion, bay leaf, and garlic cloves.
In a roasting pan fitted with a rack, place the seasoned turkey breast.
Slice the second half of onion into thin slices and add to roasting pan. Add the water to the bottom of the roasting pan.
Insert a meat thermometer into the thick part of the turkey breast to monitor the temperature of the turkey.
Place turkey in the oven on middle rack. Reduce oven heat to 350 degrees. If the turkey is browning too fast, cover with aluminum foil.
Baste turkey every half hour with juices from the bottom of the pan. Make the Bourbon Maple Glaze below.
In the last half hour of cooking, brush turkey with the Bourbon Maple Glaze.
Depending on the size of your turkey, should be done in 2 1/2 to 3 hour. The temperature of the turkey should be 165 degrees.
Repeat every 10 minutes for the last half hour of cooking.
Remove from oven and discard the bay leaf, garlic, and onion from cavity and pan.
Let turkey rest for at least 20 minutes. Slice and serve.
To make the Bourbon Maple Glaze:
In a small saucepan, over medium/high heat, add the bourbon, maple syrup, orange juice, and balsamic vinegar.
Bring to a boil and reduce to low heat and simmer for about 10 minutes.
The mixture will reduce to about 1/2 and have a syrup like quality.
Remove from heat, set aside until ready to use as a glaze.