Make rub: In a small mixing bowl, combine the butter with the paprika, garlic, onion, cumin, honey, sugar, chili powder, mustard powder, rosemary, and thyme. Use a fork to stir and mash until the mixture is thoroughly combined.

Season turkey breast: Rinse and thoroughly dry turkey breast. Place turkey on a clean cutting board or work surface. If your turkey came in a net, use a pair of scissors to remove and discard the netting. Unfold the turkey and lay it completely flat, skin-side-up, on your work surface. Using your hands, rub half the seasoned butter mixture into the turkey breast, massaging the mixture into the meat. Flip the turkey over and apply the remaining butter mixture, using your hands to thoroughly rub the mixture into turkey meat.

Tie turkey: Cut 6 to 8 12-inch sections of kitchen twine. Fold the turkey in half, like a book, lengthwise. The turkey should be skin-side-out. Secure the chicken into a tight log by tying and knotting the turkey breast at about 2-inch intervals. Use scissors to snip and discard excess twine.

Chill: Wrap your tied turkey breast in plastic wrap and refrigerate for 8 hours, or up to overnight. (Note: Refrigerating is optional, but highly recommended. It gives the seasoning more time to penetrate the turkey; resulting in a more flavorful turkey breast.)

Remove chill: Remove the turkey breast from the refrigerator and let sit at room temperature for 30-45 minutes before preheating oven.

Preheat Oven and Prepare Roasting Pan: Arrange oven rack to the lower third position. Preheat oven to 350-degrees Fahrenheit. Pour enough stock or broth to coat 1-inch of the bottom of your roasting pan (SEE NOTES). Add the wire rack to the pan. If you wrapped your turkey in plastic, remove and discard the plastic wrap. Place the turkey breast on the wire rack in the roasting pan. Sprinkle salt evenly over the entire turkey.

Roast: Transfer the roasting pan to the oven and bake, basting with pan drippings every 20 minutes, for 60-105 minutes, or until the turkey breast reaches an internal temperature of 160-degrees Fahrenheit. (Note 1: Check the level of liquid in the pan during roasting to ensure it hasn't evaporated. Add more chicken stock or broth as needed.)(Note 2: Use an instant read thermometer and measure the temperature in the center of the thickest part of the breast.)

Rest: Remove the turkey from the oven and baste one more time. Transfer the roasted turkey breast to a clean work surface and lightly tent with foil. Let rest for at least 15-20 minutes - this gives the juices time to redistribute.(Note: Only tent SKINLESS turkey breast. If you kept the skin on, do not tent the bird while it's resting - tenting will cause skin to lose its crisp.)

Serve: Remove and discard kitchen twine from turkey. Carve, slice, shred, or chop deli turkey meat and enjoy on meat and cheese boards, in sandwiches, wraps, and salads, or any recipe that calls for cooked turkey.