Line large saucepot (or roasting pan or bowl) with two bags if desired.

Combine water, honey, and kosher salt in saucepot; mix until salt is dissolved.

Add orange, lemon, thyme, rosemary, and turkey breast. Seal bags. Refrigerate for 8 to 12 hours.

Remove turkey breast from water; discard brining liquid. Dry turkey breast carefully with paper towels. Set aside.

Set oven rack to lowest position. Place baking stone on rack if desired. Preheat oven to 500°F. (Allow oven to preheat for at least 45 minutes before adding turkey.)

Combine oil and garlic in a small bowl; mix well. Set aside.

Set turkey breast on a rack in large roasting pan. Brush with oil mixture. Sprinkle with sea salt and pepper.

Place roasting pan (with turkey breast) on baking stone.

Immediately close oven and reduce oven temperature to 325°F.

Bake for 1 hour 20 minutes to 1 hour 40 minutes, or until golden brown and deepest part of breast registers 150°F on an instant read thermometer.

Remove turkey breast from oven; let rest at least 30 minutes before carving. Remove skin before serving.