Turkey Breast: I used a turkey breast that was approximately 2 pounds in weight. If your turkey breast is smaller or larger, you will have to either shorten or extend your roasting time.

Olive Oil: I like using extra virgin olive oil, but you may also use another type of vegetable oil instead (such as canola oil, sunflower oil, avocado oil, etc.). You can also use melted dairy-free butter if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use regular melted butter instead.

Dijon Mustard: I used Dijon mustard, but you can use whichever mustard you have on hand (such as yellow mustard, or honey mustard, etc.).

Sugar: I used light brown sugar, but white sugar or cane sugar will work just as well. Alternatively, if you are diabetic or insulin-resistant, you may use granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).

Condiments: To add flavor, I used a mix of seasonings such as ground black pepper, granulated garlic, ground coriander, ground paprika. However, feel free to use other condiments of choice (such as garlic powder, onion powder, or poultry seasoning).

Herbs: I used a mix of dried thyme, dried oregano and dried basil. However, feel free to use any mixture of dried herbs you like.