ready in 1 hr 45 min.
Preheat oven to 425º F. Rinse turkey breast under cold running water and pat dry with paper towels.
In a small bowl, combine honey, salt, pepper and oil. Brush the turkey breast all over with the honey mixture.
Scatter the chopped onions and carrots in the bottom of a casserole or roasting pan. Place the turkey on top of the vegetables and roast for 20 to 30 minutes.
Reduce oven temperature to 350º F. Cover the top of the turkey with bacon slices. Sprinkle thyme over the turkey and add the bay leaves. Pour stock into the roasting pan and cook, basting with stock periodically, for an additional 40 to 50 minutes or until the internal temperature registers 165º F on a meat thermometer. Let stand for 10 minutes before carving. Serve.