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In a medium size container with a lid, combine all brine ingredients (apple cider, water, kosher salt, brown sugar, bay leaf, garlic, rosemary sprigs, and orange slices). Stir until the salt has dissolved.
Add turkey breast to brine, cover and refrigerate for 4 hours.
Remove turkey from brine and discard liquid. Pat turkey dry and let sit at room temperature for 30 minutes before roasting.
Preheat the oven to 375°F.
In a small bowl, mix 1 tablespoon olive oil, butter, mustard, thyme, rosemary, and pepper. Rub all over the breast and under the skin.
Toss vegetables in remaining olive oil and season with salt and pepper. Spread evenly in a cast iron baking pan.
Nest turkey breast in the center of the pan, skin side up.
Roast for 1 hour or until the internal temperature reaches 160°F (the temperature will increase to 165°F while resting). If vegetables begin to brown too quickly, tent with foil, leaving turkey exposed.
Let rest for 15 minutes before slicing.
Serve with your favorite Thanksgiving or holiday trimmings.