1 Take your thawed or fresh turkey breast out of the packaging, rinse with cold water and pat turkey dry with paper towels. Loosen the skin all over using a spatulas or your fingers to to pull the skin away from the meat.

2 I like to use whole spices when available and use a mortar pestle to grind spices and herbs. If using Whole Spice and Herbs, grind dry ingredients first. Then Place cumin, garlic, paprika, black pepper, smoked paprika, and oregano into a blender, food processor or bullet. Give the dry ingredient a whir to get them to a uniform mix. Add the soy sauce, vinegar and olive oil. Blend spice rub into a thick paste, about 1 minute. Pour the rub over the turkey and use a spatula and your hands to work the mixture beneath the loosened skin on each side of the breast. Rub the mixture over every bit of the turkey breast to make sure it is fully covered and coated with the rub. Let the turkey stand for 1 hour at room temperature.

3 Preheat oven to 325 degrees F (165 degrees C). Fold a piece of aluminum foil into a rounded piece about the size of the turkey breast; set foil aside.

4 Place turkey onto a rack set in a large roasting pan. Take the Orange and Onion pieces and stuff the cavities, neck main cavity. Tie or truss the cavities closed. I use bamboo skewers and kitchen twine. There are many styles of trussing and trussing kits available. Make sure if there is any left over spice rub, cover the whole outside of the bird. Optionally, Lightly Sprinkle entire top and sides of turkey with kosher salt.