In a large pot, bring water, salt, peppercorns, sage, thyme, honey and garlic to a boil. Take off heat; add cider and ice cubes.
Once cooled, add turkey breast and refrigerate in the pot or in a large zip-lock bag for about eight hours, turning a couple of times.
Before roasting, preheat oven to 350°F. Discard brine and rinse breast, pat dry and season with pepper. Place in a roasting pan and roast for about 90 minutes or until internal temperature reaches 74°C (165°F). Slice and garnish with some sage leaves, if desired.
Per serving: 208 calories, 16 g protein, 5 g fat (2 g saturated fat), 24 g carbohydrates, 1 g fibre, 48 mg cholesterol, 731 mg sodium