In a small bowl mix together the salt, pepper, sugar, paprika and garlic powder. Sprinkle turkey all over with dry brine, patting to adhere. Arrange turkey breast on top of rosemary sprig in a container and chill uncovered for 12 hours.
Preheat oven to 450°F. Shake off any excess dry brine from turkey breast and discard rosemary. Rub turkey all over with butter. Arrange turkey on top of a wire rack over a lined, rimmed baking sheet (or roasting pan for entire turkey).
Lower oven heat to 350°F and roast turkey breast until golden brown all over, about 40 minutes. (See Note 1 below for entire turkey ingredients and instructions.)
While turkey is roasting: In a microwave safe bowl add the brown sugar, maple syrup, soy sauce, butter, Sriracha sauce (optional) and paprika. Cook for 2 minutes on high.
After roasting 40 minutes, start basting every 10 minutes (roasting for another 20 minutes and/or until breast temperature is 163°F in thickest part).
When finished roasting, remove the turkey from the oven and cover loosely with foil. Allow turkey to rest for 20 minutes before slicing. During this time, the turkey will continue to cook another 2-3 degrees, bringing the internal temperature up to a safe 165°F.
To make this recipe with a 12-pound turkey:
12 lb turkey
3 tbsp butter, softened
4 tbsp kosher salt
4 tbsp black pepper
1 tbsp sugar
1 tbsp smoked paprika
2 tsp garlic powder
Sprig of fresh rosemary
1/2 cup brown sugar
1/2 cup maple syrup
2 tbsp soy sauce
2 tbsp butter, melted
1 tsp smoked paprika
Plan on 13 minutes of cooking time for every pound of turkey if roasting with an empty cavity, and 15 minutes per pound if you’ve stuffed it.
Preheat your oven to 450°F and then lower the temperature to 350°F when putting the turkey into the oven.
The turkey is done when it registers a minimum of 165°F in the thickest part of the thigh.
When finished roasting, remove the turkey from the oven and cover loosely with foil. Allow turkey to rest for 20 minutes before slicing.