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1
Special equipment: an extra-large pot, a roasting pan and rack, a meat thermometer
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2
Bring 1 quart water, 3/4 cup salt, brown sugar, peppercorns, bay leaves and lemon zest to a boil in an extra-large pot (large enough to hold the turkey breast).
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3
Reduce the heat to a simmer, and cook for 10 minutes.
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4
Remove the pot from the heat, and add 4 quarts water.
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5
Let cool to room temperature.
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6
Add the turkey breast to the pot (use a plate to help submerge it if needed), cover and refrigerate for at least 12 hours and up to 1 day.
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7
Remove the turkey breast from the pot, and discard the brine.
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8
Blot the breast dry all over with paper towels.
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9
Position an oven rack in the center of the oven, and preheat to 350 degrees F. Pulse the butter, parsley, sage, thyme, paprika and cayenne in a food processor to combine.
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10
Rub half the herbed butter under and over the skin of the turkey breast; roll the rest into a log, and freeze.
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11
Place the breast on a rack set in a roasting pan, and roast, rotating as needed to ensure even browning, until the deepest part of the breast registers an internal temperature of 165 degrees F, 1 hour 45 minutes to 2 hours.
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12
Let the turkey breast cool completely.
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13
Wrap it well with plastic wrap and foil, label and date, and freeze, deep in the freezer, for up to 2 weeks.
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14
Two days before you plan to serve it, put the turkey breast in a baking dish and transfer it to the refrigerator to thaw.
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15
To serve, preheat the oven to 350 degrees F. Remove the breast from the bone, and slice.
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16
Shingle the slices onto a large baking dish, pour in the stock and dot the turkey with slices of the frozen herbed butter.
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17
Wrap the dish tightly with foil, and reheat in the oven until the turkey is hot and the butter is melted, 40 to 50 minutes.
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18
Transfer the turkey to a platter, and drizzle with some of the pan liquid.
