In a large pot, dissolve the kosher salt and brown sugar in about 2 quarts of warm water. Add the peppercorns, garlic, and rosemary if using. Throw in another 2 quarts of cold water, then submerge your turkey breast. Pop it in the fridge for at least 4 hours, or ideally, overnight.

When you're ready to cook, take the turkey out of the brine, pat it very dry with paper towels (this is key for crispy skin!). Preheat your oven to 425°F. Mix the softened butter with all those gorgeous herbs, garlic, and lemon zest. Now, get your hands dirty! Gently lift the skin of the turkey breast and slather about 3/4 of that herby butter directly onto the meat. Rub the rest all over the outside of the skin. Season the outside generously with pepper.

Place the turkey breast on a rack in a roasting pan.

Roast at 425°F for 20 minutes. This initial blast of high heat gives you that beautiful, golden-brown, crispy skin. Then, without opening the door, reduce the oven temperature to 350°F and continue cooking for about 1 hour, until the meat reaches 165°F on a digital thermometer.

Take it out of the oven and let rest for 10 minutes before slicing.