In a large bowl place Water (1 cup) then add the Brown Sugar (1 tablespoon), Salt (1 tablespoon), Garlic (4 clove), Black Peppercorns (7), Whole Allspice (5), Fresh Thyme (5 sprig), and Fresh Parsley (2 tablespoon) and whisk. Try to be a bit rough to bruise the herbs so they release their flavors.
Then Water (3 cup) and mix well. Be sure to have the water chilled as we don’t want to add the turkey to a warm brine. Place Turkey Breast (5 pound) in a larger zipper bag or container with a lid and pour the brine into it. Seal and place the fridge over-night. Massage the turkey breast in the brine a couple of times to make sure it’s brined evenly.
The next day, preheat your oven to 375 degrees F (190 degrees C). Remove the turkey from the brine, give it a rise under cold water and pat dry with paper towels.
Line your roasting tray with the Celery (2 stalk) and Carrot (1). Place the Garlic (1 head) and Onion (1/2) on the baking dish as well.
Now place the turkey breast on top of the vegetable bed and drizzle on the Olive Oil (1 tablespoon) to coat the skin and finish off with the Freshly Ground Black Pepper (1/4 teaspoon). Finally tuck the sprigs of Fresh Thyme (2 sprig) under the turkey breast and pour in the Chicken Stock (1 cup). The final step before going into the middle rack in the oven is to cover with foil.
Roast (covered) for 2 hours, then remove the foil and crank the heat up to 425 degrees F (218 degrees C) to develop that lovely golden color. It may take between 30 and 45 minutes, depending on the size of the breast you use. Feel free to sprinkle a little salt on top of the breast when you add the black pepper before it goes into the oven.
Allow it to rest a bit before slicing, then serve and enjoy! Makes great leftovers for sandwiches and salads.