Day 1/Brine the Turkey: Combine ½ cup kosher salt, ½ cup sugar, and 6 cups cold water in a container. Stir well to dissolve the solids. Put the turkey breast in a Ziploc bag, and put that inside a bowl. Pour the brine into the bag and put it in the fridge for 6–8 hours. Note: The longer you leave it in the brine, the stronger the solution will be
Day 2/ Cook your Turkey: Prepare a shallow baking tin, oiled and layered with onion slices (which will be handy for the gravy). Apparently, using a shallow tin to roast turkey allows the air circulate better, leaving you with a moist bird!
Preheat the oven to 260 degrees Centigrade (about 500 degrees Fahrenheit).
Remove Turkey from brine and shake off excess liquid
Place on the shallow oiled tray and place the tray on a rack, two rungs from the bottom. Let roast for half an hour.
While the Turkey is roasting, make your stuffing, following the instructions on the pack.
In my case, I added finely chopped sage leaves to the stuffing mix. Other opions are chopped apricots, orange/lemon zest, fresh thyme leaves, etc
When the 30 minutes is up, lower the temperature to 180 degrees celsius (about 350 degrees fahrenheit). At this stage, the breast should have taken on some color - spread the stuffing over it and cover it with a piece of foil. Let it cook for another 40 minutes.
Finish the cooking with living it uncovered for 15 minutes.
Remove from oven, allow it rest.
Turn the onions and pan juices to gravy.