Remove the skin from
the turkey breast and submerge in the salt-water
Refrigerate
turkey in brine for 4 hours
Soaking the turkey breast in the salt
water yields a very tender, juicy bird after roasting.
Remove turkey from brine and rinse for several minutes to
remove all traces of salt
Pat the turkey breast dry
Toss together
the rub ingredients and spread evenly all over the turkey breast.
Roast the turkey breast on the spit rods for 10 minutes per pound
or until the internal temperature reaches 165 degrees in the
center of the breast
Let the breast rest for 15 minutes before
slicing.
