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Avocado oil spray

1 teaspoon Diamond Crystal kosher salt

¼ teaspoon black pepper (freshly ground)

2 teaspoons garlic powder

1 teaspoon dried thyme ( I used mix of fresh and ground)

1 boneless turkey breast (I use a skin-on split breast, about 2 pounds. If bought frozen, it should be fully thawed)

2 tablespoons butter (melted)

2 teaspoons paprika

brown sugar

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1. Preheat your oven to 450°F. Fit a rimmed roasting pan with a roasting rack and spray the rack with avocado oil.

2. In a small bowl, mix the kosher salt, black pepper, garlic powder, and thyme.

3. 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.

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

5. Roast the turkey for 20 minutes. Turn down to 400. Before covering loosely with foil, add paprika and brown sugar rub to top to protect the top from scorching, and continue roasting until it reaches an internal temperature of 165°F, 30-40 more minutes. For a 2-pound split breast, the total roasting time will be 50-60 minutes (see the notes below). Took longer than suggested, test temperature at 30 minute mark depending on size.

6. Remove the turkey from the oven. Allow it to rest for 20 minutes before carving and serving it.

1½024- thanksgiving turkey

maybe 4#

90minutes?