Step 1

In a small pot, combine 2 cups of water with the brine ingredients (Kosher salt, brown sugar, smashed garlic, lemon slices, orange slices, rosemary, and thyme). Bring to a boil and simmer for 2 minutes until dissolved and fragrant, stirring. This is your brine “concentrate.”

Step 2

Pour the remaining 6 cups of cold water into a large pot or container large enough for the turkey to submerge. Then add the prepared brine concentrate and the 4 cups of ice to cool down fast. Tip: You can also use a large brining bag, but place it on a tray in case it leaks.

Step 3

Once the brine is cold, add in the turkey. Make sure it’s fully submerged. Refrigerate for 12 to 15 hours.

Step 4

Preheat the oven to 350 degrees F.

Step 5

In a saucepan, combine all the orange glaze ingredients. Simmer for about 20 minutes or until reduced by half and thickened, stirring occasionally. Reserve half of the glaze for brushing the turkey and the other half for serving. Tip: The glaze can be made the day before.

Step 6

In a bowl, melt the butter and combine with 3 cloves minced garlic, 1 teaspoon rosemary, 1 tablespoon thyme, 1 teaspoon Kosher salt, and ½ teaspoon black pepper. Set aside.

Step 7

Remove turkey breast from the brine and rinse it, being careful not to splash water everywhere. Thoroughly pat the turkey dry with paper towel, including inside the cavity. This will help with even browning.

Step 8

Optional: Remove the backbone using kitchen shears. This allows the breast to cook more evenly. I always do this.

Step 9

Using a spoon, evenly insert half of the garlic herb butter under the skin (carefully separate the skin from the flesh to create "pockets" for the butter). Then, brush the remaining butter on the outside.

Step 10

Transfer turkey to a roasting pan with a rack. Add a little bit of chicken broth to the pan, enough to cover about ⅛ inch. Note: If you don’t have a pan with a roasting rack, use a baking pan and place the turkey on top of a bed of quartered onions.

Step 11

Roast for 1 hour 30 minutes at 350 degrees F, uncovered. As it roasts, you may need to refill the pan with more broth to prevent the drippings from burning.

Step 12

After 1 hour and 30 minutes, remove from the oven and brush with the prepared orange glaze. Return to oven and roast for another 10 minutes. Repeat this process about 2 or 3 times, until the skin is caramelized and a thermometer inserted in the thickest part registers 165 degrees F. My 7.11 lb turkey breast took about 2 hours and 5 minutes to cook.

Step 13

Let it rest for about 15 minutes before carving. Serve along with the reserved orange glaze.