Orange, Honey, and Thyme Brined Turkey Breast

Ingredients

• 2  bay leaves 
• 1 teaspoon pepper black freshly ground
• 1 tablespoon thyme sprigs fresh finely chopped
• 6 servings ice cubes 
• 2 tablespoons olive oil 
• 0.5 cup orange-flower water 
• 2 medium cranberry-orange relish 
• 3 ounces sea salt fine ()
• 2 medium shallots peeled quartered
• 6  thyme sprigs 
• 1  turkey breast whole bone-in (6 to 7 pounds total)
• 4 cups water cold as needed plus more

Equipment

• bowl
• paper towels
• sauce pan
• oven
• wire rack
• baking pan
• roasting pan
• kitchen thermometer
• aluminum foil
• measuring cup
• peeler

Directions

1. For brining the turkey breast:Using a vegetable peeler, remove the zest from the oranges in wide strips, avoiding the white pith; place it in a medium saucepan. Juice the oranges and set aside 1/2 cup of the juice (save the rest for another use).
2. Add 1 cup of the measured water, the salt, honey, thyme, bay leaves, shallots, and pepper to the saucepan, stir to combine, and bring to a simmer over high heat. Reduce the heat to low and continue to simmer, stirring occasionally, until the salt and honey have completely dissolved, about 8 minutes.
3. Transfer to a heatproof 2-quart container and add the remaining 3 cups of water and the reserved orange juice.
4. Let cool for 45 minutes.Fill a 2-cup measuring cup with ice and add enough water to measure 2 cups.
5. Pour it into the cooled brine mixture and stir to combine.
6. Place a 2- to 2-1/2-gallon resealable bag in a 13-by-9-inch baking dish and open the bag.
7. Heat the oven to 425°F and arrange a rack in the middle.
8. Combine the oil, thyme, and pepper in a small bowl; set aside.
9. Remove the turkey from the brine and pat it dry with paper towels; discard the brine.
10. Place the turkey skin-side up in a roasting pan fitted with a rack. Rub the thyme mixture all over the top and sides of the turkey.Roast for 30 minutes. Reduce the oven temperature to 325°F and continue to roast until an instant-read thermometer inserted into the center of the breast registers 160°F and the juices run clear, about 75 minutes more. (Check the turkey after 1 hour and if the skin starts to get too brown before the meat is done, loosely cover the breast with foil.)
11. Place the roasting pan on a wire rack and let the turkey rest at least 10 minutes before carving.