Mix vegetable broth, kosher salt and brown sugar. Heat on stove until salt and brown sugar are dissolved. Remove from heat and cool. Place turkey in a stockpot and add vegetable stock mixture. Add turkey breast to cooled mixture. Finish filling stock pot with water until turkey breast is covered. Place in refrigerator to set overnight. (When refrigerator space is limited, place in a LARGE zip bag, zip closed and put in a cooler with ice). Next a.m. mix mustard, lemon juice, EVOO and herbs. Remove turkey from brine and pat dry with paper towels. Place garlic cloves and some herb mixture gently under the skin of the turkey breast. Cover the rest of the turkey breast with herb mixture, saving some to baste on turkey while roasting (if you've used most of it on the turkey before roasting, just make up some more of the herb mixture for basting.) Place turkey in a container to marinate several hours or overnight. With cooking twine, wrap turkey a few times to hold together on the rotisserie. Place turkey on spit and cook on rotisserie at 20 minutes per lb. When finished cooking, be sure and let turkey "rest" at least 30 minutes before carving. Note: Baste turkey breast with herb mixture about every 30 - 45 minutes of roasting time. The EVOO and paprika will allow the turkey to brown well. When finished with slicing your meat off the bone, save the carcass and place in a pan with water and chicken broth to remove remainder of meat and make some turkey soup. Be sure and save your turkey drippings for some of the most flavorful turkey noodle soup.