In a large stockpot, combine 4 cups of water, molasses, salt, pepper, herbs, and lemon. Heat until salt dissolves, remove from heat. Add the remaining 4 cups of cool water and 4 cups of ice.
8 cups water, ¼ cup molasses, 4 cloves garlic smashed, 1 tablespoon black peppercorns, 2 sprigs fresh sage, 2 sprigs rosemary, 2 lemons, 4 cups ice, ½ cup kosher salt
Put turkey breast into a large pot. When the brine mixture is completely cooled and pour over turkey. If the turkey isn't completely covered by water add enough to fully submerge. Place in refrigerator for 12 hours.
1 whole bone-in turkey breast
Roasting the Turkey Breast
Preheat the oven to 325 degrees F.
In a small bowl, combine the garlic, herbs, salt, pepper, butter, and lemon juice to make a paste.
Place the turkey breast, skin side up, on a rack in a roasting pan. Pour the wine into the bottom of the roasting pan.
1 cup dry white wine
Roast the turkey for 2 hours to 2 ½ hours, until the skin is golden brown and an instant-read thermometer registers 160 degrees F. When the turkey is done, cover with foil and allow it to rest at room temperature for 10 to 15 minutes. It should come up to 165 F degrees minimum.
To serve, slice the turkey into ¼ to ⅓ inch pieces and spoon over pan juices. Or pour pan juices into prepared turkey gravy (see recipe link below) and serve gravy on the side. Garnish with lemon slices and fresh herbs.
Kosher, self-basting, or basted turkey breasts should not be brined as they have either been previously brined (kosher) or are injected with a solution.
If the skin is over-browning, cover the breast loosely with aluminum foil.
Allow the turkey to rest at room temperature for 1 hour before placing it in the oven.