From Chow Bella
1 bone-in turkey breast
For every 2 lbs of turkey breast, you will need:
1 tsp paprika
1 tsp ground cumin
1 tsp chili powder
1 tsp ground coriander
1/2 tsp kosher salt
1/2 tsp ground mustard
1/4 tsp black pepper
1/8 tsp white pepper
For example, my turkey breast was 6.5 lbs, so I used:
2 1/2 tsp paprika
2 1/2 tsp cumin
2 1/2 tsp chili powder
2 1/2 tsp coriander
1 3/4 tsp kosher salt
1 3/4 tsp ground mustard
3/4 tsp black pepper
scant 1/2 tsp white pepper
1 onion, cut into big pieces
Your measurements may be a little off because of the weights of the turkey, so I just aimed to get close to the amount of the base recipe of the spices.
1. Blend the spices.
2. Line a baking tray with foil for easy cleanup. Then, take 3 sheets of plastic wrap and line them up on top of the tray, pressing the edges together to make one big sheet of plastic.
3. Remove the turkey breast from the bag and gently pat it with paper towels to wick away any beads of moisture, which will prevent the skin from browning.
4. Place the turkey on the plastic. Cover all surfaces and under the skin generously with the rub. Place the turkey on the tray in the refrigerator overnight or up to 48 hours before cooking.
5. Preheat oven to 325 degrees F.
6. Remove the plastic from the meat. Blot with paper towel to remove any beads of moisture. Place pieces of onion inside the cavity.
7. Bake 22-25 min per pound, or until the thickest part of the meat registers 165 degrees F. Rest 10 min before serving.