Brining does two things to poultry. it seasons the meat nicely all the way through, and it keeps it moist as it cooks. You can make a double recipe of the brine and do a whole turkey, and just roast it as you usually would. You will be amazed at the results.
2 L water
125 ml salt
125 ml sugar
1/2 tsp pepper
Place all ingredients in a saucepan and bring to a boil.
Remove from heat and allow to cool completely
1 boneless half turkey breast, 3-4 lb
freshly ground pepper
Place turkey breast in brine and refrigerate overnight.
Remove from brine, pat dry, rub with olive oil, and season well with coarse salt and pepper
Place on a rack in a roasting pan and cook for 1 1/2 hours, or until a meat thermometer registers 165 F
Remove from heat and allow to rest a half hour before carving.