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["In a medium saucepan, combine water, sugar and spices.", "Heat until sugar and salt are dissolved.", "Cool.", "When cool, place turkey breast and brine in a 1 gallon resealable bag.", "Double the bag and place in shallow pan in refrigerator for 2 to 3 days.", "(Just in case of leaking, check occasionally.)", "After desired brine time, remove breast from brine and rinse well.", "Dry breast well and prepare rub.", "Pulse all in a spice grinder or food processor", "Apply rub to breast, cover tightly and refrigerate for 24 hours", "Take a large sheet of heavy duty aluminum foil (about 2 feet long) fold in half, fold in half again and fold the edges up on 1 half, think of creating a small pizza box.", "Soak the chips submerged in water for 15 minutes, while chips are soaking, raise oven rack to position 4-inches below broiler.", "Preheat broiler on high.", "Drain chips, place in bottom, folded section of foil, bending the top back out of the way.", "Broil for 5 minutes, stir chips, broil 2 more minutes, remove and immediately and carefully, fold ""top"" over bottom and crimp closed.", "Place in oven and poke a several holes in top with knife to release smoke.", "Remove turkey from refrigeration.", "Preheat oven to 250 degrees F. Roast in oven, breast side down for 1 hour, increase heat to 325 degrees F if convection, 350 degrees F if standard oven.", "Carefully turn over and continue to roast until internal temperature reaches 160 degrees F on an instant-read thermometer.", "Cover loosely, cool and thinly slice."]
