Making

Make the brine by combining the water, salt, Truvia Brown Sugar Blend, black peppercorns, and rosemary in a large pot. Bring to a boil over high heat, and cook for a couple minutes until everything is dissolved. 

Remove the pot from the heat, and let it sit for 15 minutes to cool slightly. 

Stir in the ice, and make sure the brine has a temperature of less than 40 degrees F (if there's still ice floating in the liquid after a few minutes, it's properly chilled). 

Add the turkey breast to the brine, and refrigerate for 4 hours.

Preheat the oven to 425 degrees F.

Remove the turkey from the brine and place on a sheet tray. 

Pat very dry with a paper towel, then sprinkle the top with salt. 

Roast for 20 minutes, and in the meantime, make the glaze. 

In a small bowl, stir to combine the orange marmalade, Truvia Brown Sugar Blend, orange juice, balsamic vinegar, rosemary, and salt.

After the turkey has cooked for 20 minutes, remove it from the oven and turn the temperature down to 350 degrees F. 

Brush the turkey generously with some of the glaze, then return to the oven to cook for 40 minutes. 

Remove the turkey breast again, brush with more glaze, then roast for 15 more minutes, until the internal temperature reads at least 160 degrees F. 

Remove the turkey from the oven and let it rest in the pan for 15 minutes, so the juices can redistribute throughout the meat. 

Serving

Slice the turkey into thick pieces, and enjoy!