Preheat your oven to 450 degrees F. Fit a rimmed roasting pan with a roasting rack and spray the rack with avocado oil.
In a small bowl, mix together the kosher salt, black pepper, garlic powder, paprika, and thyme.
Place the turkey breast on a work surface such as a cutting board. Pat it dry with paper towels. Brush on both sides with the melted butter, then rub it on both sides with the spices.
Place the turkey breast, skin side up, on the prepared roasting rack. Spray the top with avocado oil.
Roast for 20 minutes. Loosely cover with foil to protect the top from scorching, then continue roasting until it reaches an internal temperature of 160 degrees F, 25-40 more minutes. Total roasting time will be 45-60 minutes.
Remove the roasted turkey breast from the oven. Allow to rest for 20 minutes before carving.
If you'd like to roast a whole breast instead of half, you can use the same method of browning it in a very hot oven, then loosely covering it with foil and continuing to roast until done. But you'll need more time. The last time I cooked a whole, 3 ½ lb. breast, I baked it for 1.5 hours. It took that long for an instant-read thermometer to register 160 degrees F. It turned out fabulous, with crispy, savory skin and very juicy meat, the juiciest we’ve ever had actually. But it does require a longer time commitment than using breast halves.