In a large pot or bowl, combine 8 cups cold water with 1 cup kosher salt and 1 cup brown sugar. Stir until mostly dissolved. Add 3 rosemary sprigs, 4 thyme sprigs, 1 tablespoon black peppercorns and 4 smashed garlic cloves. Chill the brine until cool (if the water warms during dissolving, add ice to cool).

Brine the turkey

Submerge the 2 lb boneless turkey breast in the cooled brine. If necessary, weigh the turkey down with a plate so it stays submerged. Refrigerate for 4 to 8 hours (4 hours minimum for a small breast, up to 8 hours for more seasoning). After brining, remove turkey, discard brine, and pat the turkey very dry with paper towels.

Seasoning & Roasting

Preheat and prepare

Preheat oven to 375°F (190°C). Place a rack in a roasting pan or use a rimmed baking sheet lined with foil. Allow the turkey to come close to room temperature for 20–30 minutes while oven heats.

Make herb butter rub

In a small bowl, combine 2 tablespoons softened butter, 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, 1 teaspoon paprika and the zest of 1 lemon. Mix into a smooth paste.

Season the breast

Rub the butter-herb mixture evenly over the turkey breast, under any skin if present, and all around the surface. Tuck any loose skin and spread some butter under it for moisture and flavor.

Roast the turkey

Place the turkey breast on the prepared rack in the roasting pan. Roast uncovered in the preheated oven. Roast time will be about 18–22 minutes per pound; for a 2 lb breast plan on 36–44 minutes. Start checking temperature at 30 minutes. Roast until an instant-read thermometer inserted into the thickest part reads 160°F (71°C).

Rest the turkey

Remove the turkey from the oven and transfer to a cutting board. Tent loosely with foil and let rest 10–15 minutes. During resting the internal temperature will rise to about 165°F (74°C) and juices will redistribute.

Serving

Collect pan juices

While the turkey rests, pour the pan juices into a small saucepan or measuring cup. Skim excessive fat if desired. Warm the pan juices gently over low heat. If you prefer, whisk in 1–2 tablespoons of butter or a splash of stock to finish into a simple sauce or use gravy/mustard to taste.

Slice and plate

Using a sharp slicing knife, cut the rested turkey breast into 1/4-inch to 1/2-inch slices against the grain. Fan the slices on a warm plate, spoon a little pan sauce over the top, sprinkle with 2 tablespoons chopped fresh parsley, and serve with optional gravy or mustard on the side.