Make the Apple Cider Brine. Combine all the ingredients for the brine in a large stock pot over medium low heat. Bring the temperature of the liquid up to room temperature and let sugar and salt dissolve. Once they dissolve, remove it from the heat and carefully put the turkey breast in. Let the turkey soak in the brine for at least 2-4 hours but preferably overnight.

Make the rub and season the bird. In a small bowl, mix together the olive oil, dried rosemary, all spice and salt until it's combined. Then rub the oil mixture into the skin. Stuff the fresh herbs inside of the turkey cavity.

Sear the turkey breast. Melt the butter in a cast iron pan over medium to medium high heat. When the butter has melted, add the turkey to the pan. Sear it on each side for 2 minutes per side. 

Deglaze and roast. Deglaze the skillet by pouring a cup of apple cider into the pan and using a wooden spoon to scrape up the 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. The turkey is done when an internal thermometer inserted at the thickest part of the breast reads 160. Take the breast out of the oven and let it set. The internal temperature will continue to raise and should reach 165.

Let it rest and slice. Let the turkey rest for at least 10 minutes to allow the juices to distribute. Cut into slices and serve.