Place your turkey breast on a wire rack over a baking sheet lined with parchment paper, skin side up.

Dry with paper towels, if needed. Season the turkey generously on all sides, and inside the skin, with kosher salt and black pepper. Transfer to the fridge, uncovered, skin side up, for 12 to 24 hours to dry brine. It's okay if some liquid has formed from brining.

When you're ready to roast your turkey, take your brined turkey out of the fridge. Then leave it at room temperature, along with your butter, for at least 30 minutes. Or until your butter can be spreadable, but not too glossy, your butter should look matte.

Preheat your oven to 350 degrees and position your oven rack on the lower level of the oven.

Next, in a small bowl mix your butter, brown sugar, paprika, salt, and pepper until completely combined. Spread your butter mixture with your hands all around the turkey in an even layer, inside the skin as well.

Next, transfer your prepared buttered turkey breast, skin side up, to a large clean baking sheet lined with new parchment paper or a roasting pan. If you want to make a gravy with the drippings, we like to roast the turkey breast in a large cast iron or wide oven-safe skillet. This way, we can finish the gravy in the same pan!

Roast for 1.5 to 2 hours (depending on your bird size), and the internal temperature of the thickest part of the breast reaches 165 degrees. Halfway through, baste any liquid with a baster or spoon on top of the skin, and rotate the baking sheet for even roasting. If you're finding that your skin is over-browning, cover it with aluminum foil and finish cooking.

When cooked through and tender, transfer to a cutting board carefully. Let your turkey rest for at least 15 minutes to allow the juices and flavor to stay intact. Carve and slice the turkey around the breast bone into sliced pieces and transfer to a platter.