Prep The Bird - Pre-heat the oven to 325 degrees. Place the bone in skin on turkey breast on a roasting rack, and pat dry.
Make The Jerk Spice Blend: Combine the onion powder, garlic powder, cayenne pepper, celery seed, salt, red pepper flakes, cinnamon, brown sugar (or granulated if you don't have brown), dried thyme, cumin, nutmeg and a dash of ground cloves in a bowl. Mix it together and put 2 tbsp aside for the gravy. With the remaining spice rub, add lime juice, olive oil and butter and mix well.
Rub The Bird - Using your hands, carefully separate the skin from the breast of the turkey. This allows it to get nice and crispy when cooking! Rub half of the jerk butter mixture under the skin on the breast meat, and rub the other half directly on the outside of the skin.
Bake It: Oven roast the turkey breast on the middle rack in your oven until the thickest part of the breast reads 165 degrees F on a meat thermometer. This is very dependent on your oven, how many times you open the oven door, and the exact size of the bird. In general, an unstuffed turkey breast will cook for 1 1/2- 2 hrs for a 2-3 pound bird, or 2 1/4-3 1/4 hours for a 6-8 pound bird. You have the option to baste the turkey if you want, or you can leave it be.
Let It Rest: Once done cooking, transfer the turkey to a platter and loosely cover with aluminum foil, allowing the turkey breast to rest for 15-20 minutes before carving. Now make the gravy.