Using a brining bag or a 10 quart stockpot add the kosher salt, black peppercorns, dried chives, dried thyme, and dehydrated minced garlic. Pour in the water (I typically start with a gallon and a half). Using a wooden spoon, mix well until the salt is dissolved.
Carefully place the thawed turkey breast inside the stockpot. Add additional water if needed to ensure the entire bird is covered in brine. Seal bag or place lid on stockpot and set in the refrigerator for at least 12 hours (overnight) and no more then 18 hours.
Before your ready to cook the turkey. Rinse the turkey with cold water nad pat dry with a paper towel.
Dried Spices - If you don't happen to have fresh thyme on hand you can use 1 tablespoon of dried thyme leaves. I also like to add 2 tablespoons of dried chives and 2 tablespoons of dehydrated garlic if I don't have the fresh on hand.
Recipe Testing - This recipe has been tested on 5-8 pound turkey breast. More liquid may be needed if you have a larger turkey breast.