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1
Heat the water, salt, and sugar in a large soup pot over high heat, stirring, until the salt and sugar has dissolved.
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2
Cool to room temperature then submerge the turkey breast in the brine.
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3
Refrigerate for 4 to 8 hours.
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4
Remove the turkey from the brine and discard the brine.
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5
Pat the turkey breast dry and set aside.
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6
Preheat the oven to 325 degrees F. Brush the turkey breast all over with the butter.
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7
Season generously all over with salt and pepper.
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8
Put the turkey breast side up in a roasting pan.
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9
Roast for 2 to 2 hours and 45 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers 170 or 175 degrees F. Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes.
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10
(The breast temperature will continue to rise to 180 degrees F as it rests.)
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11
Pour any pan drippings into a degreasing cup or small bowl.
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12
Reserve 2 tablespoons of the fat discarding the rest and add the separated juices to the stock.
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13
Add the reserved fat to the roasting pan and place on a burner over medium-high heat.
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14
Add the shallot, garlic, rosemary, thyme, and bay leaf, season with salt and pepper.
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15
Cook until shallot is tender, about 3 minutes.
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16
Meanwhile, make a paste with the butter and flour in a small bowl, set aside.
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17
Add the broth and scrape up any browned bits from the bottom of the pan with a wooden spoon.
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18
Bring to a boil and whisk in the flour mixture.
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19
Boil until sauce thickens to make a gravy, about 4 to 5 minutes.
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20
Adjust seasoning, to taste.
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21
Remove and discard the garlic and bay leaf.
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22
Serve.
