Note: Most store-bought turkey breasts are already brined, but if using an unbrined breast, use any wet brine recipe preferred.

1. Preheat oven to 350 degrees. Adjust the oven rack to the center of the oven.

2. Allow one stick of butter to soften. Once soft, combine the rub ingredients

separately and then combine with the butter and form a paste.

3. Work the seasoned paste gently under the skin of the breast (about ½ of the

paste), and cover the skin and sides of the turkey with the remaining paste.

4. Using either a roasting pan or a deep oven-safe dish, place the turkey breast skin

side up on a wire rack and put it in the oven.

5. Roast for 15 - 20 minutes per pound. Remove once internal temperature reaches

165 degrees.

6. Using a double-layered sheet of aluminum foil, place a quarter of the stick of

butter and set the turkey breast top-side down on the butter. Add the other

quarter of butter on top and wrap the foil up.

7. Rest turkey breast for 20 minutes before slicing and serving.

8. Optional* Pan drippings can be used to make gravy.