In a large kettle combine first 6 ingredients. Bring to boil, set aside, and allow to cool.

Place turkey in large bucket and cover with cooled down brine. Place plate on top of turkey to weight down. Refrigerate for 12 to 14 hours.

Drain and discard marinade, rinse turkey under cold water and pat dry.

Place turkey breast on roasting rack with mire poix. Bake for 2 1/2 to 3 hours at 325F until temperature reads 180F.