Brined Turkey Breast

In a large pot place 4 quarts of water and 1 cup of Kosher Rock Salt. Place over high heat. Bring to a boil and boil for 15- 20 minutes until salt is dissolved.

Add 1 Cup Apple Cider, 1 Cup Orange Juice, 1 tsp. crushed rosemary, 1 tsp. thyme, 1 Tablespoon All Spice.

Stir.

Cool Completely.

Remove innards and gravy packet from Turkey Breast. Rinse and pat dry. Place an Extra Large Zip Lock bag inside a large bowl. Place Turkey Breast inside Zip Lock bag. Add 2-3 sprigs of Sage on top of breast. Carefully pour cooled brine over Turkey. Zip up bag.

Place in refrigerator to "brine" for 24-48 hours.

Remove Turkey Breast from Brine. Rinse and Pat Dry. Stuff empty breast cavity with stuffing if desired. Cover opening with a small piece of foil if stuffing.

Preheat Oven to 350°

Holding foil in place, flip breast over and place on roasting rack in the roasting pan.

Scrunch up a piece of foil into a ball and place under the "rear" of the Turkey breast to make level with "neck" or top of Turkey breast.

Cover Turkey Breast with doubled cheesecloth, making sure entire breast is covered.

In a medium sauce pan over medium heat place 1 stick of butter. Add 1 1/2 cups of white wine. Stir until butter is melted.

Drizzle over cheesecloth making sure the entire cloth is coated in butter wine mixture.

Add 2 cups of water and the sage from the brine in the bottom of the roasting pan.

Place Turkey in preheated oven.

Baste every 15 minutes for the 1st hour. Then baste every 30 minutes for the next 2 and a 1/2 to 3 hours.

Last 30 minutes remove cheesecloth. Baste again. Leave in oven until skin is golden and crispy.

Remove Turkey Breast from oven. Allow to rest 10-20 minutes.

Slice Turkey Breast and serve on serving platter. Garnish with fresh sage and cranberries and drizzle with gravy.