For the turkey
1 boneless turkey breast
soft butter or olive oil
salt and pepper
For the brine
1 tablespoon black peppercorns
2 sprigs fresh thyme
3 bay leaves
4 -6 garlic cloves, sliced
4 cups water
1/2 cup kosher salt
1. Mix together the ingredients for the brine until the salt is completely dissolved.
2. Pour brine over turkey breast inside an extra large ziplock bag or brining bag.
3. Brine turkey breast for 12 hours, then drain off brine and pat bird dry with paper toweling.
4. Preheat oven to 350 degrees F.
5. Rub the skin of the turkey with soft butter or olive oil and season to taste with salt and pepper.
6. Place the turkey on a roasting rack in a baking pan and roast, uncovered, until an instant read thermometer reads 165 degrees F in the thickest part, about 40 minutes per pound. If skins browns excessively, tent with foil.
7. Allow roast to sit for 15-20 minutes before slicing to allow the meat temp to rise slightly more and to allow the juices to settle, before slicing and serving.
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