Heat up about 2 cups of water in the Microwave until it comes up to a boil.

Add Kosher Salt, Brown Sugar, Peppercorns, Thyme, Bay Leaves to the water.

Smash Garlic Cloves and add to the brining mixture.

Slice off the rind of the orange and add to the brining mixture. Stir until the Salt and Brown Sugar dissolve.

Add the juice of the orange to the brining mixture.

Let it cool to room temperature. (Note: if you have ice, it is better and quicker to add ice to speed cooling and make it colder than room temperature)

Place Turkey Breast in a Gallon-sized (or larger) sealable bag.

Pour cooled brine over the Turkey Breast

Top the bag off with water (about 2 quarts total of brining mixture and water)

Let marinate in the refrigerator overnight (12-18 hours is great).

Preheat oven to 450F.

Rinse the brined Turkey Breast in cold water.

Thoroughly dry it with a Paper Towel. This will help it crisp and brown the skin.

Drizzle the Turkey with Olive Oil, using a Basting Brush to spread it around evenly.

Season with Salt and Pepper.

Place Turkey in preheated oven, and turn down the oven temperature to 350F. Cook until the internal temperature reads 160F

Remove from oven and let the Turkey rest for about 20-30 minutes. Note: This will bring the temperature up 5-10 and the internal juices will redistribute, keeping the Turkey nice and juicy)