In a large pot, add beer, bay leaves, peppercorns, brown sugar, salt, onion, and 3 cups of the water. Bring to a boil and remove from heat, stirring until the salt is dissolved. Add 7 cups of cold water. Stir to combine. Allow the brine to cool completely.

Add the turkey breast to a large pot and pour the brine over the turkey. Cover the pot and place in the refrigerator. Brine for at least 12 to 16 hours. The longer the better!

When you are ready to cook your turkey, preheat oven to 350˚F.

Remove turkey breast from the brine and place on a rack in a roasting pan. Pat dry with paper towels.

Brush the turkey with canola oil. Season with salt and pepper.

Roast in the oven for 2 to 2 1/2 hrs. Check the turkey every hour to make sure the skin isn't getting too browned. If it is, tent with foil and continue to bake until cooked through. The internal temperature should be 160˚F on a meat thermometer before removing. It will cook the remaining 5 degrees out of the oven and this will ensure it doesn't dry out!

Remove from the oven, cover with foil if you haven't already, and let rest at least 15 to 30 minutes before carving.

Slice the turkey and serve immediately.