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1
Preheat your oven to 275u00b0.
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2
MAKE THE SPICE PASTE
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3
Combine the sugar and spices--the first 10 ingredients--in a bowl.
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4
Blend the softened butter into the spices with a wooden spoon, and follow with the warm water to make a paste.
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5
PREPARE THE TURKEY
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6
Lay the turkey breast on a cutting board, and gently slide your hands under the skin, separating the skin from the flesh, but not tearing or removing. We'll use the skin to trap the butter-spice blend, and then we'll remove it after resting.
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7
Now, rub the spice paste evenly under the skin.
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8
Place the turkey breast on a roasting pan and cover with aluminum foil.
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9
NOW, BAKE
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10
Bake the turkey at 275u00b0 for 1 hour, covered.
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11
Remove the foil and cook for another hour, or until the internal temperature is 155u00b0.
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12
Remove from the oven and let the bird stand at room temperature 20 minutes. It will carry over perfectly.
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13
CARVE THE TURKEY
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14
Remove the skin from the turkey breast and carve the lobes off the bone.
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15
Wrap the lobes in parchment, then in plastic. Refrigerate overnight.
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16
Use to make a killer turkey sandwich. Or, skip the whole parchment-and-put-away thing
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17
and serve warm with pickles, some coarse salt, cracked pepper, a loaf of rye bread, and
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18
a little grain-mustard/mayo blend.
