What you'll need:
6 lb turkey breast, skin on and bone-in
1 stick unsalted butter, room temperature
1 tbsp fresh rosemary, minced
1 tbsp fresh thyme, minced
1 tbsp fresh sage, minced
2 tsp salt
3 cloves of garlic, minced or grated
Chicken stock, as needed
For the brine:
1 gallon of water
1 cup kosher salt
1/2 cup brown sugar
Ice, as needed
In a large stock pot, combine water, salt and sugar. Heat until the salt and sugar are melted then add enough ice to cool it down. Add the turkey breast, cover and let sit in the fridge overnight.
The next day, take the turkey breast out of the brine and rinse with water. Pat dry really well with paper towels. Place in a roasting dish.
Preheat the oven to 325 degrees.
In a small bowl, combine butter, rosemary, sage, thyme, garlic and salt. Spread over the turkey breast making sure to get under the skin.
Pour some chicken stock in the bottom of the roasting dish, a cup or so.
Roast in the oven for about 2 hours or until a thermometer reads 155-160.
Take out of the oven and cover with aluminum foil. Let it rest before carving. While it's resting, it will continue to cook to 165 degrees.
Slice and serve!