In a large pot combine the water and kosher salt.
Rinse and pat dry the turkey breast.
Place the turkey breast in the large pot and refrigerate for a minimum of 24 hours.
Rinse the turkey and pat dry it with a paper towel.
Preheat oven to 450 degrees.
In a small bowl, mix the softened unsalted butter, chopped garlic, thyme, sage, rosemary, lemon juice, salt, and pepper.
Rub the butter mixture under the skin and outside of the turkey. Sprinkle some extra salt on the skin.
Cover the turkey breast with foil and bake for 20 minutes.
Reduce the oven temperature to 350 degrees F and baste the turkey with the turkey drippings.
Cover the breast with the foil, place the turkey back in the oven, while basting every hour.
Cook until the thickest part of the turkey reaches 165 degrees F.
Let the turkey breast rest for 20 minutes covered before carving.