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For the roast turkey breast:
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1.
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If the turkey breast has the back attached, remove the back.
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Keep the back or any remaining turkey pieces for the stock pot, to make gravy.
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2.
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Stand a 6 quart zip top bag or a brining bag in a large dish.
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Pour the brine (recipe below) into the bottom of the bag.
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Put the turkey, breast side down into the brine and close the bag.
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Refrigerate 4 to 6 hours.
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Do not over marinate.
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3.
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When the turkey has finished brining lay the onions, carrots and parsnip in the bottom of a shallow roasting pan.
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4.
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Remove the turkey from the brine.
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Place the turkey on top of the vegetables.
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Pat the turkey dry with some paper towels.
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5.
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Drizzle and rub olive oil over the skin.
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The turkey is completely seasoned from the brine so there is no need for further seasoning.
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Allow the turkey to sit at room temperature for 30 to 40 minutes.
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6.
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Meanwhile, preheat the oven to 375 F in a convection oven, or 400 F in a conventional oven.
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7.
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Roast the turkey for 1 hour.
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Then add 2 cups of the stock to the bottom of the roasting pan and rotate the roasting pan for even cooking.
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8.
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Roast for 20 to 40 minutes longer or until an instant read thermometer stuck into the thickest part of the breast reads 160 F. 9.
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Remove the turkey from the oven.
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Cover with aluminum foil, and allow to rest about 20 minutes before carving.
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For the buttermilk brine:
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1.
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Combine the water, kosher salt, brown sugar, bay leaves, mustard seeds, and black peppercorns in a small saucepan.
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Cook over medium heat, until the salt and sugar are dissolved.
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2.
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Remove the pan from the heat.
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Pour the liquid into a container and add the garlic, thyme, sage and ice.
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Put the container into the refrigerator to cool completely.
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3.
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In a large bowl, add the completely cooled brine to the buttermilk.
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Mix to combine then proceed with the turkey brining recipe above.
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Double or triple this recipe for a whole turkey.
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The rule of thumb is about 1 cup of brine per pound of turkey and 1 hour of brining time per pound of turkey.
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Though I prefer 45 minutes of brining time per pound of turkey because I find it less salty.
