Step 1

Rub turkey breast well with sriracha and salt. Work the hot sauce under the skin of the breast and and into any cuts in the breast as well. It should be completely rubbed with chili sauce and salt.

Step 2

Wrap breast loosely in plastic wrap and let it rest for at least 30 minutes in the fridge, but its best to do this many hours in advance so the flavor can penetrate better.

Step 3

When ready to roast the breast, preheat oven to 450°F. Slice a large lemon into coins and put them in the bottom of a baking dish.

Step 4

Place turkey breast on lemon slices with the skin-side up. Roast at 450°F. for 15 minutes.

Step 5

Remove breast and insert a meat thermometer into the thickest part of the breast. Turn oven temperature down to 350°F.

Step 6

Return breast to oven and roast until the temperature of the breast reaches 165°F., about 30-35 minutes.

Step 7

When turkey reaches the goal temperature, remove from oven and loosely cover with foil. Let rest for 10 minutes.

Step 8

To make gravy, combine drippings and butter in a cast iron skillet over medium heat. Whisk in flour and cook for a few minutes.

Step 9

Slowly whisk in turkey stock until the gravy is a smooth, thick consistency. Season with salt and pepper and garnish with a squirt of sriracha! Serve with turkey.