Whether you’re celebrating Thanksgiving with a smaller group, or you just want more leftovers, roasting a dry-rubbed breast is a simple way to have just the right amount of turkey for sandwiches or whatever else.
For dry rub
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon red pepper flakes
1 tablespoon kosher salt
1 teaspoon black pepper
1 8-pound bone-in turkey breast
In a small bowl, combine the rosemary, thyme, oregano, paprika, cumin, onion powder, garlic powder, red pepper flakes, salt and pepper.
Place the turkey breast skin side up on a rack inside a roasting pan. Rub the spice mixture on the entire turkey breast including underneath the skin. Let the turkey sit at room temperature for 1 hour.
Preheat the oven to 450 degrees F.
Roast the turkey for 30 minutes. Reduce the oven temperature to 375 degrees F and continue roasting for 1 to 1-1/2 hours until an instant-read thermometer inserted in the thickest part of the breast is 165 degrees F. Let the turkey rest for 20 minutes before slicing.