Get a pot, container or sealable plastic or cooking bag large enough to hold the turkey breast, and be sealed or covered. If you use a sealable bag to brine your turkey breast, you will still want to rest the bag in a container large enough to hold the turkey in case the bag tears. Clear out enough space in your fridge to hold the container with the breast in it. If you want to use a cooler, see the recipe intro for instructions
Heat the 2 cups water with the salt and sugar in a medium saucepan over high heat until the salt and sugar dissolve into the water, stirring occasionally. Remove from the heat and add 2 cups of ice cubes to the solution, to cool the liquid to room temperature. Pour the brine solution into the container or bag, and add the gallon of ice water. Add any of the optional add-ins that you like.
Submerge the turkey breast in the brine, making sure it’s covered with liquid. If the turkey floats up, you can place a small heavy plate over it to keep it submerged. Cover the container or seal the bag, and place in the refrigerator.
Brine the turkey breast for 12 to 24 hours, but no longer than 24 hours or the brine will make the meat start to turn mushy when cooked.
When ready to cook, or if the 24 hours elapses, remove the turkey from the brine and pat dry with paper towels or a clean dishtowel. If you have the extra time, allow the turkey breast to sit on a wire rack in a tray in the fridge uncovered for another 12 to 24 hours which will dry out the skin a bit and make it brown and crisp up better when you roast it.
How to Brine A Turkey Breast | https://themom100.com/recipe/how-to-brine-a-turkey-breast/