For the brine: In a large pot on medium-high heat, add 6 quarts (24 cups) water and the salt, peppercorns, sage, thyme and lemon. Bring to a boil, lower to a simmer and simmer until the salt is ...

Mix together 4 cups of buttermilk and remaining 7 ingredients into a bowl until thoroughly combined. Place the turkey breast in heavy duty zip top bag, add the brine, seal and refrigerate overnight.

Confession: I sometimes skip adding turkey to my plate on Thanksgiving. I have excellent chefs in my family, but sometimes not even copious amounts of gravy can make up for a crumbly, flavorless bite ...