Brined and Spiced Turkey Breast

1 fresh, whole, bone-in, skin-on turkey breast, about 6 to 8 pounds

1 1/2 cups kosher salt (I prefer Diamond brand; table salt not recommended)

1 1/2 cups granulated sugar

1 1/2 gallons bottled water

Spice Rub

5 teaspoons dry mustard (I like Coleman's)

1 tablespoon celery seeds

1 tablespoon coarse-ground black pepper

2 teaspoons dried thyme leaves, crumbled

2 teaspoons dried oregano, crumbled

2 teaspoons ground coriander

1 teaspoon dried rosemary

2 tablespoons olive oil

1 quart sodium-free or low-sodium chicken broth

Rinse the turkey breast under cold water and set aside.

Prepare the brine: Using a large clean bucket or a stock pot, mix the salt, sugar and water together until dissolved. Submerge the turkey breast in the brine making certain it is completely covered. Cover and refrigerate for 5 hours.

While the turkey breast brines, prepare the spice rub. In a small bowl stir together the mustard, celery seeds, black pepper, crumbled thyme, crumbled oregano, coriander and rosemary. About 15 to 20 minutes before roasting, place oven rack in lower-middle position and heat oven to 450 degrees. Line a roasting pan with foil and put a V-shaped roasting rack in the pan.

Remove the turkey breast from brine and pat dry with paper towels. Place breast on the rack, brush olive oil over the breast and sprinkle evenly with half the spice mixture. Turn breast over, brush with remaining oil and sprinkle evenly with remaining spice mixture. Make sure the narrow end of the breast is down so the wide end of the breast sits higher on the rack. Pour chicken broth in the bottom of the pan.

Put pan in the oven with the large end of the breast at the rear of the oven. Roast for 15 minutes. Rotate pan so the large end faces forward. Roast for 18 minutes. Turn the pan so the breast is sideways in the oven, reduce the oven temperature to 325 degrees and continue roasting, rotating the pan 1/2 way through, for about 30 to 45 minutes more, or until the internal temperature registers 160 to 165 degrees on an instant read thermometer inserted into the deepest part of the breast.

Remove breast from the oven, let it stand for 20 minutes. Remove the skin and carve.

Serves six to eight.

Nutrition values per serving (6-pound breast, six servings): 197 calories (5 percent from fat), 1.1 g fat (0.4 g saturated fat), 0 carbohydrates, 0 fiber, 43.9 g protein, 122 mg cholesterol, 579 mg sodium.

LeanTip: The liquid at the bottom of the roasting pan makes delicious gravy. Skim off the fat and thickening with cornstarch. Swirling 1/3 cup fat-free sour cream into the gravy at the end adds flavor and makes the gravy smooth as silk.