For the brine place all ingredients except turkey in a large stock pot. Bring to boil and cook until salt dissolves. Remove from heat and allow to cool completely.

Once cool, put the turkey in the brine and refrigerate overnight.

When ready to roast. Remove the turkey from the brine and pat dry. Cook the onion in the Tbsp. of butter until translucent and then let cool.

Break the bread into small pieces and place into a bowl with the cranberries, pistachios, poultry seasoning, salt, pepper and white wine or chicken broth. Add the cooked onion and mix well.

Preheat the oven to 400F. Lay the turkey skin side down. In the smaller one third of the turkey breast lay in the stuffing and roll the larger side over. Slide twine under the breast and tie off in 3-4 places. Place the breast in a small roasting pan. Rub the outside with olive oil and massage with poultry seasoning to evenly coat.

Roast for 1 hour and 30 min. or until thermometer reads 165F. Remove from oven and let rest for 10 min. Slice and serve with your favorite gravy.