Ingredients
4 cups water3/4 cup kosher salt3/4 cup sugar2 medium lemons, quartered6 fresh rosemary sprigs6 fresh thyme sprigs8 garlic cloves, halved1 tablespoon coarsely ground pepper2 cups cold apple juice2 cups cold orange juice2 large oven roasting bags1 bone-in turkey breast (5 to 6 pounds)HERB BUTTER:1/3 cup butter, softened4 teaspoons grated lemon zest1 tablespoon minced fresh rosemary1 tablespoon minced fresh thyme1-1/2 teaspoons coarsely ground pepperSEASONED SALT BUTTER:1/4 cup butter, melted1-1/2 teaspoons seasoned salt
Preparation
In a 6-qt. stockpot, combine the first 8 ingredients. Bring to a boil. Remove from heat. Add cold juices to brine; cool to room temperature.
Place 1 oven roasting bag inside the other. Place turkey breast inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible, and turn to coat. Place in a roasting pan. Refrigerate 8 hours or overnight, turning occasionally.
In a small bowl, beat herb butter ingredients until blended. Remove turkey from brine; rinse and pat dry. Discard brine. Place turkey on a rack in a 15x10x1-in. baking pan. With fingers, carefully loosen skin from turkey breast; rub herb butter under the skin. Secure skin to underside of breast with toothpicks. Refrigerate, covered, 18-24 hours.
Preheat oven to 425°. In a small bowl, mix butter and seasoned salt; brush over outside of turkey. Roast 15 minutes.
Reduce oven setting to 325°. Roast 1-3/4-2-1/4 hours longer or until a thermometer reads 170°. (Cover loosely with foil if turkey browns too quickly.) Remove turkey from oven; tent with foil. Let stand 15 minutes before carving.
