The Juiciest Roasted Turkey Breast

Combine the water, brown sugar, orange peels, thyme sprigs, cloves, salt, liquid smoke, black peppercorns, and orange juice in a Dutch oven or stockpot.

Bring the brine ingredients to a simmer over medium-high heat and stir, cooking for 10 minutes, or until the brine is aromatic and the salt and sugar have dissolved.

Add the bourbon to the pot and let simmer for 1 minute.

Remove the brine from the heat. Stir the ice into the brine and let the brine cool until cool to the touch.

Submerge the turkey in the stockpot of brine and cover. Refrigerate and brine the turkey for 24-36 hours.

Preheat the oven to 425°F and fit a 9x13-inch baking pan with a roasting rack. Scatter the onions, oranges, and thyme sprigs over the rack.

Rinse the turkey with cool water. Pat the turkey dry with paper towels. Place the turkey on the oranges and onions in the roasting pan.

Spread the softened butter under the turkey skin. Sprinkle the turkey skin with salt and cracked black pepper.

Roast the turkey (uncovered) for 40 minutes, rotating the pan halfway through the cooking time.

Reduce the heat to 375°F and roast the turkey for 55-65 minutes, or until the deepest part of the breast reaches 165°F. Check the turkey often throughout baking, and tent it with aluminum foil if the skin browns too quickly.

Remove the turkey from the oven and let rest at room temperature for 10 minutes.

Carve the turkey and serve hot!