Combine all the ingredients for the brine in a large stock pot over medium low heat until the sugar and salt dissolve. Remove it from the heat and carefully put the turkey breast in and let it rest for 4 hours.
In a small bowl, mix together the olive oil, dried rosemary, all spice and salt . Rub the oil mixture into the skin. Stuff the fresh herbs inside of the turkey cavity.
Deglaze the skillet by pouring a cup of apple cider into the pan and using a wooden spoon to scrape up the brown bits. Spoon the cider over the turkey breast.
Cover the breast loosely with foil and cook the turkey breast at 350 degrees for 20 minutes per pound. Once it is 160 F, remove from oven and let it rest. Cut into slices and serve.