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.
Calories: 1043kcal | Carbohydrates: 3g | Protein: 220g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 551mg | Sodium: 30587mg | Potassium: 2470mg | Fiber: 1g | Sugar: 1g | Vitamin A: 417IU | Vitamin C: 4mg | Calcium: 319mg | Iron: 8mg