A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
2. Place the spices, brown sugar and salt into a resealable plastic freezer bag. Shake until mixed well. Add the turkey breast and shake again, rubbing in the spice mixture until well coated. Let rest for a few hours or overnight if you have the time. You may also begin roasting it immediately.
3. Place the carrots into a 9-inch by 13-inch roasting pan overlapping to form a triangular rack. Set the turkey breast on the carrot rack. This will help the breast roast quickly and evenly by allowing the hot air in the oven to easily flow around the meat. Roast for 45 minutes or so, until the meat reaches an internal temperature of exactly 165 degrees F. By using an accurate meat thermometer you’ll guarantee that the meat won’t dry out from overcooking. Rest for fifteen minutes before slicing. This allows the juices to be reabsorbed into the meat. The heat of the oven will have driven them to the center of the breast under high pressure; if you cut into the meat then they will flow out and be lost.