Step 1

Adjust oven rack to middle position and heat oven to 425 degrees. Mix butter, salt, and pepper in medium bowl with rubber spatula until thoroughly combined. Following illustration 1 below, carefully separate turkey skin from meat over breast; avoid breaking skin.

Step 2

Following illustrations 2 and 3, work butter mixture under skin on both sides of breast and rub skin of turkey to evenly distribute butter over breast. Spray V-rack with nonstick cooking spray and set inside large roasting pan. Place turkey in rack with skin side facing up; pour water into roasting pan.

Step 3

Roast turkey for 30 minutes. Reduce oven temperature to 325 degrees. Continue to roast turkey until thickest part of breast registers 160 degrees on instant-read thermometer, about 1 hour longer. Transfer turkey to carving board and let rest for 20 minutes. Carve (see illustrations below) and serve.

Step 4

How to Brine a Turkey Breast: Dissolve 1/2 cup of table salt (or 3/4 cup of kosher salt) in 4 quarts of cold water in a large container; submerge the turkey breast in brine, cover it with plastic wrap, and refrigerate it for three to six hours. (Do not brine the turkey breast any longer, or it will be too salty.) Rinse the turkey breast under cold water and dry it thoroughly with paper towels.