Brined Turkey Breast

• 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

1. 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. 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. 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. 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.

brine, water, sugar, coarse salt, garlic, pickling spices, turkey, turkey, unsalted butter, black pepper, chicken broth

Taken from www.epicurious.com/recipes/member/views/brined-turkey-breast-50015071 (may not work)