Ingredients:

Honey brine:

• 6 cups cold water
• ½ cup kosher salt
• ¾ cup honey
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cardamom
• 2 cups ice cubes

• 1 3-pound boneless turkey breast, tied or netted
• 3 teaspoons chopped fresh sage
• 1 ½ teaspoon freshly ground black pepper
• 3 medium onions, thinly sliced
• 2 tablespoons chopped garlic
• ½ teaspoon salt
• 4 bay leaves
• 3 cups whole milk

Directions:

1. In a large bowl, stir salt into cold water until dissolved, then stir in honey until dissolved.
2. Stir in vanilla and cardamom, then add ice to reduce the temperature to at least 425°F.
3. Place turkey breast in a 2-gallon zipper-lock bag and cover with the brine. Refrigerate for 16 hours or up to 24 hours.
4. Preheat oven to 300°F.
5. Remove turkey from brine. Pat meat dry and discard brine. Combine 2 teaspoons sage with 1 teaspoon pepper and sprinkle all over turkey.
6. Spread onions on bottom of heavy-lidded pot or Dutch oven large enough to hold the turkey when covered.
7. Sprinkle remaining sage, garlic, pepper, and salt over the onions.
8. Scatter in bay leaves and pour in milk.
9. Place turkey breast skin side up in pot. Cover pot and place in middle of oven.
10. Cook for 1 hour, then remove lid and baste turkey with liquid.
11. Continue to roast until turkey reaches an internal temperature of 150°F, about 30 minutes more. Remove turkey from oven and pot and cover with foil while you finish the sauce.
12. If sauce has formed dark curds around the onion mass, it is done. If it has not yet caramelized, place uncovered pot back in the oven and increase temperature to 375°F.
13. When sauce has a nut-brown color and dark clumps stick to the onions, season with salt and pepper to taste.
14. To serve, slice turkey into ¼ inch slices and arrange on a platter over white or brown rice. Spoon sauce over meat and rice and serve at once.