Roasted Turkey Breast

• Preheat oven to 425°f/220C.Place the turkey in a roasting pan fitted with a rack.
• To make the dry spice rub, combine together 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon Kosher salt, 1 teaspoon ground black pepper, 1 teaspoon sage, and 1 teaspoon dried thyme in a small mixing bowl.
• Pat the turkey dry and rub 1½ Tablespoons olive oil on the turkey breast. Also rub the cavity of the turkey breast.
• Rub the turkey with the spice rub.
• Place ½ onion, carrot halves, celery, and garlic cloves in the turkey cavity.
• In a roasting pan fitted with a rack, place the seasoned turkey breast.
• Insert a meat thermometer into the thick part of the turkey breast to monitor the temperature of the turkey.
• Place turkey in the oven on middle rack. Reduce oven heat to 350 degrees. If the turkey is browning too fast, cover with aluminum foil.
• Baste turkey every half hour with juices from the bottom of the pan. Make the Bourbon Maple Glaze below.
• In the last half hour of cooking, brush turkey with the Bourbon Maple Glaze.
• Depending on the size of your turkey, should be done in 2 ½ to 3 hour. The temperature of the turkey should be 165 degrees.
• Repeat every 10 minutes for the last half hour of cooking.
• Remove from oven and discard the bay leaf, garlic, and onion from cavity and pan.
• Let turkey rest for at least 20 minutes. Slice and serve.
• To make the Bourbon Maple Glaze:
• In a small saucepan, over medium/high heat, add the bourbon, maple syrup, orange juice, and balsamic vinegar.
• Bring to a boil and reduce to low heat and simmer for about 10 minutes.
• The mixture will reduce to about ½ and have a syrup like quality.
• Remove from heat, set aside until ready to use as a glaze.