Pastrami-Style Roast Turkey | Gail Simmons

Preheat oven to 450˚F with the rack in the middle. Lightly brush a small roasting pan or medium oven-safe skillet with oil.

Thinly slice the garlic, then mound with 1 teaspoon salt on a cutting board; using both the blade and the flat side of a chef’s knife, chop and scrape the mixture into a paste. Place in a bowl. Add the sugar, pepper, coriander, paprika, and mustard and stir to combine.

In a small saucepan, heat the butter and bay leaves over medium until the butter is melted. Set aside.

Spread the butterflied turkey breast on a cutting board skin-side up. Carefully run your fingers between the skin and the flesh of the turkey from one end, being careful not to pull the skin completely off. Spread about a quarter of the spice rub under the skin, then turn the turkey skin-side down. Spread about half the remaining rub over the meat. Roll and tie firmly with twine every 2 inches to make a compact cylinder. Spread the remaining rub all over the outside of the meat. Season generously and all over with ¾ teaspoon salt. Place seam-side down in the prepared roasting pan.

Spoon about half of the butter over the turkey, then place in the oven and reduce the temperature to 400˚F. Roast, basting with the remaining butter halfway through, until an instant-read thermometer registers 165˚F in the center, 40 to 45 minutes.

Transfer to a cutting board and let rest, loosely covered with foil, for 10 minutes. Slice the turkey and serve.