The Washington Post, November 18, 2007 From executive chef Ethan McKee of Rock Creek at Mazza. "MAKE AHEAD: Prepare and refrigerate the brine up to 2 days before you plan to brine the turkey. Debone the turkey breast, reserving the turkey tenderloins and any extra meat for another use, 1 day in advance. Prepare the brine and brine the turkey, allowing 1 hour per pound. (When we deboned a 7-pound turkey breast and trimmed excess meat, the remaining breast and skin weighed a little more than 3 1/2 pounds; we brined it for 3 1/2 hours). The rinsed turkey breast can be stuffed, rolled and roasted, then cooled, covered and refrigerated.
The White Wine Pan Sauce (without the pan juices) can be prepared 3 days in advance, covered and refrigerated; just before the turkey breast has finished roasting, reheat the sauce base over medium heat so that it is just below boiling and add the defatted pan juices, stirring to combine."
The sodium is wrong - it accounts for all the salt as if eaten.