Chop the carrots and 1 large onion roughly and place in a roasting dish. Smash 6 cloves of garlic with the flat edge of a knife, but don't peel, and put them in the roasting dish too. Place turkey breast on top of the vegetables. Drizzle over 1 tbsp coconut oil and top with 1 tsp rosemary, 1 tsp thyme, salt and pepper.
Cover with aluminum foil, lower the oven to 180°C and cook covered (to keep the juices in) for 1 hour.
While turkey is cooking, preheat a pan on medium-low heat with 2 tbsp coconut oil.
Dice bacon and 1/2 an onion, cook 3 minutes. Add apples and cranberries. Fry until onion is translucent.
Add 2 cloves of minced garlic, pecans 1/2 tsp rosemary, 1/2 tsp sage and thyme. Simmer on low heat, covered for 5 minutes. Remove from heat and let sit, covered, until turkey is ready.
After 1 hour, take turkey out of the oven and flip. Mix around the vegetables and add the bacon mixture to the roasting dish. Cover everything in the juices of the turkey.
Bake for 15 minutes uncovered. Remove from oven again and flip turkey. stir around the vegetables once more and try to pile most of the bacon topping on top of the turkey.
Bake uncovered for another 15 minutes, or until the top is browned. Serve and enjoy!