White Grape Juice Brined Turkey Breast

• 4 fresh rosemary sprigs
• 1 bottle (46 ounces) white grape juice
• 1/4 cup kosher salt
• 6 bay leaves
• 4 garlic cloves, sliced
• 2 large oven roasting bags
• 1 bone-in turkey breast (5 to 6 pounds)
• 1 tablespoon butter, melted
• 2 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon onion powder
• 1/4 teaspoon pepper

1. In a large saucepan, combine first five ingredients; bring to a boil. Cook and stir until salt is dissolved. Cool completely.
2. Place one oven roasting bag inside the other. Place turkey breast inside the inner bag; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a large dish. Refrigerate 8-24 hours, turning occasionally.
3. Preheat oven to 325u0b0. Place a rack in a foil-lined roasting pan. Mix remaining ingredients. Remove turkey from brine; rinse and pat dry. Place in prepared pan; rub with butter mixture.
4. Roast turkey until a thermometer reads 170u0b0, 2 to 2-1/2 hours. (Cover loosely with foil if turkey browns too quickly.) Remove from oven; tent with foil. Let stand 15 minutes before carving.

rosemary sprigs, white grape juice, kosher salt, bay leaves, garlic, turkey, butter, garlic, paprika, thyme, sage, onion powder, pepper

Taken from www.tasteofhome.com/recipes/white-grape-juice-brined-turkey-breast/ (may not work)