For the Spice Rub
1 teaspoon Lawry’s Seasoning salt with Black Pepper
1 teaspoon lemon pepper
1 teaspoon cayenne pepper
2 teaspoon dried Italian herbs
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
For the Turkey
1 teaspoon vegetable oil
1 2-3 pound turkey breast, rolled up and tied with butchers string
1 cup chicken broth
3 tablespoon Kocher salt
2 tablespoon brown sugar
1 cup water
1/2 cup apple cider
In a big enough sauce pan that can hold the whole turkey breast, add the chicken broth, salt, brown sugar, water and apple cider. Bring to a low simmer for a few seconds until the sugar and salt has dissolved.
Remove from the heat and cool. Place the turkey breast in the liquid to brine for 2-3 hours.
Mix all of the spices for the Spice rub together.
Once the turkey is finish brining, pat it dry with paper towels.
Season the turkey breast thoroughly with about 2 tablespoons of the spice rub. Make sure all of the turkey is seasoned well. Drizzle the vegetable oil over the turkey breast. Cover and allow to marinate for about an hour or more.
You will have left over Spice Rub, simply place in a container with a tight lid and use on your other meats throughout the week.
I cooked my Turkey breast in my air fryer on 360 for 30 minutes. If you are cooking your in the oven, Preheat oven to 350 and cook for 45 minutes.
Let it rest for a few minutes before slicing.