Preheat oven to 500°F with a rack positioned in the lower 1/3rd of the oven.
Spray a roasting rack generously with non-stick cooking spray and place in a roasting pan. Position the turkey breast, skin side up, on the rack in the roasting pan. Pour the oil evenly over the turkey and sprinkle with the ginger powder, granulated garlic, and kosher salt. Use your hands to massage the turkey and evenly distribute the spices. Put the roasting pan in the oven and set a timer for 15 minutes.
While the turkey is roasting, use a fork to combine all of the glaze ingredients. Set it aside.
When 15 minutes have elapsed, lower the heat to 350°F. Continue roasting until an instant read thermometer says the turkey breast measures 158-160°F.On a 4 pound bird, this should take about 60 to 90 minutes. About 1/2 an hour before the turkey is done, brush the glaze all over the surface of the breast with a pastry brush. Return the pan to the oven until the honey has caramelized and become very sticky and brown.
Remove the turkey from the oven and lightly tent with foil. The temperature will continue to rise by as much as 10° as the meat rests. If you're having trouble removing the string that held the turkey together, you can wrap the turkey in foil, crimping it shut to hold in the steam for several minutes. That should loosen the string from the crust you have on the outside of the turkey enough to remove it without pulling off the skin!
Carve and serve!