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Dressed with a little practicality, this diminutive cut is no less iconic than a whole turkey. For the best flavor and texture, brine your turkey breast for six hours -- no more, no less. The vegetables should all be cut to the same size to ensure even cooking.

• 4 quarts (16 cups) cold water
• Coarse salt and freshly ground pepper
• 1/2 cup sugar
• 1 turkey breast (6 to 7 pounds), bone in, skin on, excess fat trimmed
• 3 garlic cloves, minced
• 2 1/2 ounces (5 tablespoons) unsalted butter, 4 tablespoons softened, 1 tablespoon melted
• 3 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon minced fresh sage
• 1 tablespoon minced fresh oregano
• 1 tablespoon minced fresh rosemary
• 4 medium shallots, halved
• 4 medium carrots, 1 inch green top attached, halved lengthwise
• 4 small turnips, peeled and halved
• 1 1/2 pounds assorted small potatoes, scrubbed, halved or quartered
• 2 tablespoons extra-virgin olive oil

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