Preheat the oven to 325 degrees Fahrenheit.

Remove the turkey roast from its packaging. Rinse it under cool water in the sink, then pat it dry using paper towels. Place the roast on a roasting pan that comes with a wire rack and a baking dish to collect liquid.

Mix the ingredients for the garlic butter mixture in a small bowl (softened butter, minced garlic, onion powder, paprika, and sea salt) until well combined.

Spread all of this mixture over the whole roast (with the netting on). Note: If the butter isn’t soft enough, the mixture won’t spread easily over the meat. If your butter seems too hard, microwave it under the ‘soften’ setting so that it doesn’t melt, but becomes adequately soft.

Roast on the center rack of the preheated oven for 25 minutes per pound, or until the internal temperature of the roast is 165 degrees F. For me, this took about 2 hours. Note that roasts continue cooking once they are out of the oven, so it is fine to take it out a little early, around 160 degrees F. Insert a meat thermometer into the thickest part of the breast to get an accurate temperature read.

Allow the roast to rest for at least 15 minutes covered with aluminum foil before removing the netting, slicing and serving.

Serve with your favorite side dishes! Enjoy it with the pan juices drizzled on top, or use the drippings to make gravy.