Directions

• Preheat your oven to 450 F. Fit a rimmed roasting pan with a roasting rack and spray the rack with cooking spray.

• In a small bowl, mix salt, pepper, minced garlic, paprika and thyme.

• Place the turkey breast on a work surface such as a cutting board. Pat it dry with paper towels. Brush it on both sides with the melted butter, then rub it on both sides with the spices.

• Place the turkey, skin side up, on the prepared roasting rack. Spray the top with canola oil. 

• Roast the turkey for 20 minutes to brown the skin. Then, loosely cover it with foil and keep roasting until a thermometer inserted into the thickest part registers 165 F. This should take 15-20 additional minutes per pound after the first 20 minutes. So, a 3-pound turkey breast will need to spend a total of 65-80 minutes in the 450 F oven (loosely covered after the first 20).

Notes

• The only way to ensure the turkey is done is to use an oven-safe meat thermometer that beeps to alert you when the turkey reaches 165 F. 

• The turkey must be fully thawed before cooking. A 4-pound whole breast can take as long as two days to thaw in the fridge. 

• If your turkey is wrapped in food-grade netting, you can leave it on, as it helps the meat keep its shape

• It's important to let the turkey rest for 20 minutes before slicing it. This prevents juices from escaping and helps ensure juiciness. 

• You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. They are tasty, but the skin does lose its crispness.