Mix softened butter, minced garlic, onion powder, paprika, and sea salt in a small bowl.Rub the turkey breast with garlic butter and place in the roasting pan.
The turkey breast should be 160 degrees Fahrenheit after 25 minutes per pound (50 minutes for a 2-pound roast, 1 hour and 15 minutes for a 3-pound roast, etc.).
Check the internal temperature using a meat thermometer in the thickest portion of the breast. After baking, foil the turkey breast and let it rest for 15–20 minutes.
This distributes liquids evenly throughout the breast for the tenderest result. While cooking, the breast should achieve FDA-approved 165 degrees F for safe consumption.