Combine brine ingredients and mix until the sugar and salt is dissolved. Place breast in large ziplock bag and pour brine over the top. Seal bag and place in a bowl to hold upright. Let turkey brine for 4-12 hours, but no longer.

Preheat oven to 425.

Remove turkey from the brine, rinse, and pat dry with paper towels. Place bird in a 9x13" baking pan and support with 4 foil balls. Place 1 on either side of the breast, 1 under the tip, and 1 nestled just up and the rib cage.

Separate the skin from the breast and spread softened butter evenly under the skin. Drizzle and rub olive oil over the skin and season with salt and pepper.

Place in oven and roast for 30 minutes. Lower heat to 325 degrees and continue to roast the turkey until it registers 160-165 degrees on an instant-read meat thermometer about 45 minutes to 1 hour longer.

Let rest for at least 15 minutes before cutting.