First, season your turkey breast on both sides with garlic powder and pepper. (You can also add other herbs like the ones mentioned above. I like keeping it simple.) Remember that you don't need salt because the turkey has been dry-brined.

Next, preheat your oven to 200 degrees Celcius. While the oven is preheating, heat some oil in a pan and lay the turkey breast skin-side down. Let it cook for a few minutes until the skin is beautifully browned and then flip it over to the other side.

Once you flip the turkey breast, add some butter and sage leaves to the pan. When it melts, baste the breast with that glorious butter. This will add an extra layer of flavor and moisture to the turkey breast.

Now, it's time to transfer the breast to a roasting tray. Pour that butter over the breast and then roast it in the preheated oven until the internal temperature reaches 165 degrees Fahrenheit (70 degrees Celsius). This should take about 30-45min, depending on the size of your turkey breast.

Once the turkey breast is cooked to perfection, remove it from the oven and admire your work. Cover the breast with aluminum foil and let it rest for a few minutes. This will help the juices to redistribute and make the meat more tender and juicy.

Now, it's time to slice into that succulent turkey breast. Serve it with some stuffing, gravy, crispy fried sage leaves, and cranberry sauce for a complete and delicious meal.