10 servings

5 quarts water
1 cup coarse kosher salt
3/4 cup honey
1 bunch fresh thyme
4 large cloves garlic, crushed and peeled
1 tablespoon coarsely ground black pepper
1 turkey breast, about 5 to 6 pounds
1 lemon, cut in half
1 tablespoon olive oil
1 cup low-sodium chicken broth

In a large pot, combine the water, salt and honey. Bring just to a boil, stirring to dissolve the salt and honey. Remove from the heat and stir in the thyme, the garlic and pepper. Cool completely, then refrigerate until chilled.

Put the turkey into an 8- to-10-quart stockpot. Pour the chilled brine over the turkey, cover and refrigerate at least 10 to 12 hours and up to 24 hours. Turn occasionally.

Preheat oven to 325 degrees F.

Drain the turkey well; discard brine. Pat outside of turkey with paper towels. Place the turkey on a rack in a foil-lined roasting pan. Squeeze lemon juice inside the cavity and over the outside. Rub the olive oil over the skin. Roast about 30 minutes per pound, basting occasionally with the broth, until an internal temperature reaches 170 degrees F. If the turkey is browning too much, cover loosely with aluminum foil.

Transfer the turkey to a cutting board. Set aside about 15 minutes before carving.