|2||tablespoons five-spice powder|
|1||tablespoon coarse ground black pepper|
|¼||cup toasted sesame oil|
|¼||cup rice wine|
|¼||cup hoisin sauce|
|2||tablespoons soy sauce|
|2||tablespoons minced garlic|
|2||tablespoons beet powder|
|1||Jennie-O® Tender & Juicy Young Turkey bone-in whole turkey breast (4½ to 5 pounds), thawed if frozen|
In bowl, whisk together brine ingredients. Reserve 1 cup of brine to baste turkey breast.
Wearing gloves, rub turkey breast with remaining brine. Place breast in large zip top bag and expel any air before sealing. Allow to brine refrigerated 8 to 24 hours.
Heat oven to 325°F. Place turkey breast on a rack in shallow pan. Roast 2 ¼ to 2 ¾ hours, basting frequently with reserved brine mixture, or until meat thermometer inserted into the thickest part of the breast registers 165°F.