Dissolve salt in the water in a large bowl

Submerge the turkey breast in the salt-water

Refrigerate turkey in brine for 4 hours. Soaking the turkey breast in the salt water yields a very tender, juicy bird after roasting. Lift turkey from brine and remove skin

Rinse for several minutes to remove all traces of salt

Pat the turkey breast dry. Toss together the rub ingredients and spread evenly all over the turkey breast. Rotate the turkey breast on the spit rods for 10 minutes per pound or until the internal temperature reaches 165 degrees in the center of the breast

Let the breast rest for 15 minutes before slicing.