Brine

1Prepare the concentrate: In a large stockpot, combine 8 cups of the water, salt, and sugar. Stir until they are completely dissolved over medium heat. 2Add aromatics and cool: Add the bay leaves, garlic, peppercorns, rosemary, thyme, and lemon slices/juice. Bring the mixture to a gentle boil for a few minutes to infuse the flavors, then remove from heat. 3Cool completely: Allow the brine concentrate to cool to room temperature (about 30 minutes). To speed this up, you can add 8 cups of ice-cold water or ice cubes to the pot. The brine must be completely chilled before adding the turkey to prevent bacterial growth. 4Submerge the turkey: Place the thawed turkey breast in a large, food-safe container, brining bag, or a clean bucket. Pour the cooled brine over the turkey, ensuring it is fully submerged. Use a heavy plate or a sealed bag of water to weigh it down if it floats. 5Refrigerate: Cover the container and refrigerate for 6 to 12 hours, or approximately one hour per pound of turkey breast. Avoid brining for too long, as this can result in a mushy, overly salty texture. 6Rinse and dry: After brining, remove the turkey from the solution and discard the brine. Rinse the turkey thoroughly under cool, running water to remove excess salt. 7Pat dry before cooking: Pat the turkey breast dry with paper towels. For a crispier skin, leave the turkey uncovered on a wire rack in the refrigerator for an additional 12-24 hours to air-dry before roasting. 8Cook: Proceed with your desired cooking method, using a meat thermometer to ensure the thickest part of the breast reaches an internal temperature of 165°F. No additional salt is needed in the final seasoning.