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1
Using a vegetable peeler, remove the zest from the oranges in wide strips, avoiding the white pith; place it in a medium saucepan.
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2
Juice the oranges and set aside 1/2 cup of the juice (save the rest for another use).
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3
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.
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4
Reduce the heat to low and continue to simmer, stirring occasionally, until the salt and honey have completely dissolved, about 8 minutes.
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5
Transfer to a heatproof 2-quart container and add the remaining 3 cups of water and the reserved orange juice.
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6
Let cool for 45 minutes.
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7
Fill a 2-cup measuring cup with ice and add enough water to measure 2 cups.
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8
Pour it into the cooled brine mixture and stir to combine.
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9
Place a 2- to 2-1/2-gallon resealable bag in a 13-by-9-inch baking dish and open the bag.
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10
Pour in the brine and place the turkey breast in the bag, skin-side down.
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11
Seal the bag, place the dish in the refrigerator, and brine for at least 8 hours and up to 16 hours.
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12
Heat the oven to 425 degrees F and arrange a rack in the middle.
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13
Combine the oil, thyme, and pepper in a small bowl; set aside.
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14
Remove the turkey from the brine and pat it dry with paper towels; discard the brine.
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15
Place the turkey skin-side up in a roasting pan fitted with a rack.
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16
Rub the thyme mixture all over the top and sides of the turkey.
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17
Roast for 30 minutes.
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18
Reduce the oven temperature to 325 degrees F and continue to roast until an instant-read thermometer inserted into the center of the breast registers 160 degrees F and the juices run clear, about 75 minutes more.
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19
(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.)
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20
Place the roasting pan on a wire rack and let the turkey rest at least 10 minutes before carving.
