Spice Rubbed Roasted Turkey Breast

Turkey breast is fabulously lean and that means good for you! In my mind, it's the perfect protein! And much more interesting than chicken. A bone-in turkey breast is the perfect solution to feed only a few. There's no need to roast a whole bird. And since it takes much less time, it's an excuse to have roast turkey on a day other than Thanksgiving. Turkey breasts come in a variety of sizes, but my only requirement is that you buy one with the bone left in and the skin still intact. Boneless, skinless, turkey breasts will not produce the same result. I was amazed how succulent this turkey turned out. (The key being the bone and skin.) Rubbed in herb oil and an aromatic spice mixture, it was flavorful and ridiculously tender! I made a little gravy with the minimal pan juices (instructions found here) but the meat was so juicy that you didn't even need it! Remember to let your bird breast rest before carving and to slice across the grain (so I cut thick vertical chunks- yum!).

INGREDIENTS
Herb oil:
1 Tbsp. fresh rosemary, minced
1 Tbsp. fresh thyme, minced
1/2 tsp. fresh oregano, minced
1 Tbsp. extra virgin olive oil

Spice rub:
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3/4 tsp. garlic powder
1/2 tsp. smoked paprika
1/2 tsp. sweet paprika
1/4 tsp. red chili flakes
1 3 lb. bone-in turkey breast

DIRECTIONS
1. Preheat oven to 425 F.

2. In a small bowl, combine the rosemary, thyme, oregano, and olive oil. Stir to form a paste.

3. In a separate small bowl, stir to combine the spice rub ingredients.

4. Place the turkey breast on a baking sheet or roasting pan. Carefully loosen the skin with your fingers, but do not fully remove it. Use your fingers to rub the herb oil all over the turkey breast (underneath the skin). Next, rub the entire surface of the turkey breast with the spice mix, under and over the skin.

5. Roast the turkey breast, skin side up, in the preheated oven for 45-60 minutes (time will vary depending on the size), until a thermometer inserted into the thickest part of the breast reads 165 F. Remove from the oven and let rest at least 10 minutes before slicing.

Serves 4.

(Adapted from What We're Eating)