Bring the water to a boil in a large pot. Add tea bags, turn off and let steep 10 minutes.

Turn the heat back on medium-high. Add the salt and brown sugar. Stir until completely dissolved.

Add onion, lemon, orange, and garlic.

Remove from heat. Add peppercorns. Let cool.

Once brine has cooled completely, put your turkey breast in a turkey bag and cover with the sweet tea brine. If the brine does not completely cover the turkey, add some extra water.

Secure bag and refrigerate submersed in the brine for 12-24 hours.

Remove turkey from the sweet tea brine. Rinse, then pat dry. (It is important to pat dry so the skin gets a nice crispy skin when cooking!)

Place turkey in a baking dish (mine fit perfectly in a 9x9). It is optional, but you can place additional freshly sliced lemons and oranges around the turkey to help keep it juicy.

Drizzle some olive oil over the top of your turkey breast. Sprinkle a little salt and crack some fresh pepper over the top.

Roast at 450F for about 40-60 minutes, until the internal temperature reads 170F.

Let rest 10-15 minutes before slicing.

Serve warm and enjoy!