Two hours before cooking take the breasts out of the brine, rinse the brine off in cold running water, and let them rest until they are room temperature.
Preheat oven to 325°F.
Place chicken broth, breasts, jalapeno, and garlic in a roasting pan (diced carrots and celery too if you want to make a soup).
Place butter pats on top of the breasts.
Put lid on roasting pan.
Roast for 40 minutes or until turkey breast reaches 165°F.