Pat the turkey breast dry with paper towels. If it's in a net, remove it to season under the skin, then tie it back up with kitchen twine for an even roast.

Rub 1-2 tablespoons of green seasoning under the skin. Mix the rest with olive oil, rosemary, garlic, paprika, salt, and pepper, and massage all over the turkey.

For maximum flavor, cover and refrigerate for at least 2-3 hours or overnight. Remove from the fridge 30 minutes before cooking.

Preheat your oven to 425°F (220°C).

Place the seasoned turkey breast skin-side up on a rack in a roasting pan. Pour ½ cup chicken or turkey stock into the pan.

Roast at 425°F for 12 minutes to help crisp and brown the skin.

Reduce the oven temperature to 350°F (175°C) and continue roasting about 45-50 minutes (roughly 14-16 minutes per pound for a 3.5-lb breast).

Begin checking the internal temperature at the 45-minute mark. Remove from the oven when the thickest part reaches 160°F (71°C).

Tent loosely with foil and let rest 15-20 minutes; the temperature will rise to 165°F (74°C) while resting.