Refrigerate turkey in brine for 4 hours.
Soaking the turkey breast in the salt water yields a very tender,
juicy bird after roasting.
Lift turkey from brine and remove skin
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.
Rotate 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.
