Ingredients

For the brine:

16 cups water

2 cups sugar

2 cups coarse salt

5 cloves of garlic, crushed

1 tablespoon pickling spices

For the turkey:

1 fresh turkey breast 9-11 pounds, deboned

6 tablespoon unsalted butter, melted

black pepper

2 cups chicken broth

Preparation

  1. Combine the brine ingredients in a large pot. Bring to a boil, reduce heat and simmer, partially covered, until sugar and salt dissolve. Cool to room temperature.
  2. Rinse the turkey breast, discard excess fat. Place in a deep bowl or pot, breast-side down. Pour the brine over the breast and refrigerate, loosely covered, overnight.
  3. Preheat oven to 350 degrees. Remove the turkey from the brine 30 minutes before roasting. Line a shallow roasting pan with long piece of heavy-duuty aluminum foil.
  4. Place turkey in the pan. Brush with 4 tablsepoons of melted butter, season with pepper. Gather foil loosely on top and bake for 1 1/2 hours. Open the foil and bake for 2 1/4 hours more, basting every 30 minutes with broth and the remaining butter, until the turkey is golden brown and a meat thermometer inserted in the thickest part reads 165 degrees and the juices run clear. Transfer the breast to cutting board; let rest for 15 minutes before carving. Reserve pan juices for gravy.