• In a small bowl, combine the salt, pepper, paprika, garlic, and poultry seasoning to create a seasoning blend.
• Remove the thawed turkey breast from the packaging and discard any extras.
• Rinse and pat dry the turkey breast and add it to a roasting pan or large casserole dish.
• With your hands, rub the turkey in the olive oil, covering the entire turkey in oil. Then coat the entire turkey in the seasoning blend. (Going in all the crevasses and under and skin.)
• Cover the casserole dish and marinate in the fridge for up to 2 days. (You do not have to marinate the turkey, but for the best results marinate at least overnight.)
• Preheat the oven to 350°F.
• Making sure the turkey beast is laying with the skin side up, pour water into the pan, around the turkey. (Not over the turkey or it will remove the seasonings.)
• Cover the pan with lid or with foil and bake at 350°F for about 45 minutes. (The cook time will vary depending on the weigh to of the turkey. Its typically about 15 minutes per pound.)
• Remove the foil and continue cooking for another 45-55 minutes, until the turkey reaches an internal temperature of 155-160°F. (It will finish cooking and will reach 165°F, as it continues cooking even after it’s out of the oven.)
• Carefully transfer the turkey breast to your serving platter. (If you are making turkey gravy, pour the juices from the casserole dish through a strainer into a bowl or measuring cup.)
• Serve the turkey whole or slice the breast into thick slices.

Turkey Gravy-

• In a small saucepan, melt butter on medium high heat.
• Once the butter is melted, whisk in the flour until incorporated.
• Pour in the turkey drippings and whisk until well combined and there are no lumps.
• Add the water and black pepper and whisk to combine. Bring to a simmer and simmer for 1-2 minutes, until the gravy has thickened.
• Remove it from heat and transfer it to your gravy dish and enjoy.