6 1/2 - 7 pound of whole turkey breast
2 tablespoons of unsalted butter softened
2 tablespoons of dark brown sugar
1 tablespoon of smoked coarse sea salt
1 teaspoon of ground cumin
1 teaspoon of smoked paprika
1/2 teaspoon of garlic powder
1/2 teaspoon of ground black pepper
- Set oven rack in the lower third of the oven and preheat to 350°F. Lightly oil a Circulon roasting pan.
- Rinse turkey and pat dry with paper towels. Rub butter all over turkey.
- Combine the sugar, salt, cumin, paprika, garlic powder and black pepper in a small bowl; rub mixture over turkey skin.
- Place turkey breast, skin side up,. Pour 1 1/2 cups water into the bottom of the pan. Roast turkey breast 1 hour, if turkey skin begins to brown too quickly then cover it loosely with a sheet of aluminum foil. Baste the turkey with pan juices. Continue to roast the turkey an additional 45-60 minutes, basting every 15 minutes, or until an instant read thermometer inserted into the thickest portion of the breast registers 165°F. Remove turkey from the oven and let stand 10-15 minutes before slicing.