I use this brine for all my turkeys: your could cut down the recipe to suit just the breast portion and brine time to just a few hours.
https://www.foodnetwork.com/recipes/...turkey-3166866
I have never made the gravy she lists in her recipe. But the brine is superb, I take a 14-18 lb turkey and brine it overnight and then rinse carefully as not to splash everywhere, pat dry, rub olive oil on the skin and season to your own preference and roast in a 325 degree oven till done. It comes out tender and juicy.
I never stuff my turkey.