Step 1

Dry the turkey breast with paper towels, inside and out.

Step 2

Mix all the above listed dry brine ingredients together in a small bowl.

Step 3

Rub the spice mixture evenly over the turkey breast.

Step 4

Wrap in plastic wrap, place on a baking tray or large plate and refrigerate for 24-48 hours.

Step 5

Remove from the refrigerator and allow to stand at room temperature for 45 minutes.

Step 6

Preheat the oven to 425 degrees. (Remove the plastic wrap from the turkey.)

Step 7

Roast the turkey breast, uncovered for 15 minutes, then turn the oven temperature down to 325 degrees. Continue cooking until the internal temperature in the thickest part of the breast is 165 degrees. About 1 1/2 hours. Check frequently, you DO NOT want to overcook the turkey. (ours was at 165 degrees in 1 hr 30 minutes total time, including the 15-minute high heat roast)

Step 8

Allow the turkey to cool, wrap the turkey and place it in the refrigerator overnight to chill completely.

Step 9

Using a very sharp knife remove the breast from the bone, then slice as thin as you like for sandwiches.