• Pat the boneless turkey breast roast dry and leave the netting on (this holds the roast together). Place the roast on a rimmed baking sheet with the skin side up and sprinkle evenly with the kosher salt. Place in the refrigerator uncovered for 24 hours.
• Remove the turkey from the refrigerator and pat dry once more as needed and remove any excess liquid from the pan. Combine the olive oil, smoked paprika, thyme, onion powder, garlic powder and pepper in a small bowl. Rub the mixture all over the boneless turkey breast roast and let stand room temperature for one hour.
• Preheat the oven to 350 degrees. Place the turkey on the middle rack of the oven and roast for 90 minutes or until an internal thermometer inserted into the center of the roast reaches 160 degrees. If at any time the juices in the pan begin to burn, add about a 1/2 cup of water to the pan. Remove from heat and let stand 10 minutes to allow the juices to redistribute.
• Place on a cutting board, and using kitchen shears, cut the netting from the turkey breast and remove completely. Slice, serve and enjoy!

Optional pan gravy:

• Place the baking sheet with turkey drippings over a burner at medium heat and add 1/2 cup of the stock. Scrape up all of the brown bits from the pan, then pour into a medium sauce pan with the remaining 1 1/2 cups of stock.
• Bring to a boil over medium heat and cook for about 5 minutes until slightly reduced. Add the cornstarch slurry while whisking constantly, and cook 2-3 minutes until thickened.
• Remove from heat and season with salt and pepper, adjusting the seasoning as necessary.