Bring 2 cups of water to a boil over high heat. Add the salt. Stir to dissolve. Let cool for 15 minutes.

Meanwhile, place the turkey breast in a large bowl. Add 6 cups of water. Pour in the cooled salted water. Add additional water to cover, if necessary. Refrigerate for 10–12 hours (but no more).

Remove the turkey breast from the brine and pat dry. Place on a small sheet pan fitted with a baking rack. Refrigerate for at least 12 hours (or up to 24) to dry out the surface (this will create a nice brown crust).

Heat oven to 425°F. Place the garlic, shallot, parsley, sage, and thyme in a food processor. Pulse until finely ground. Add olive oil and pulse until combined.

Spoon half of the mixture over the turkey and rub it in with clean hands.

Place the turkey breast (still on the sheet pan/baking rack) into the oven for 30 minutes.

Reduce the oven to 375°F.

Pour the remaining olive oil mixture over the top and bake for an additional 45–75 minutes, or until a thermometer inserted into the thickest part of the turkey breast reads 160°F.

Remove from the oven. The temperature will rise to 165°F as it sits. Let sit for 15 minutes before slicing.