1 4- to 5-lb. boneless, skinless turkey breast
2 quarts water
1 cup kosher salt
½ cup sugar
4 sprigs thyme
4 sprigs rosemary
2 quarts ice
24 to 30 cloves of garlic
¼ cup thyme leaves
¼ cup rosemary leaves
½ cup plus 2 to 3 Tbsp. olive oil, divided
½ cup white wine
Special equipment: kitchen twine or porchetta netting
• Butterfly the turkey breast, carefully slicing vertically from the thick end to the thin end without cutting all the way through. Open the breast like a book. Use the spiked side of a meat tenderizer to pound the breast to an even ¾-inch thickness. Set aside.
• In a large stockpot over high heat, bring the water, salt, sugar, rosemary sprigs and thyme sprigs to a boil until the salt and sugar is dissolved.
• Remove from heat, pour into another large stockpot and add the ice. Let cool.
• Submerge the turkey breast in the brine and refrigerate 6 to 8 hours.
• In the bowl of a food processor fitted with the S-blade, pulse the garlic a few times, then add the rosemary and thyme leaves and pulse a few more times. Finally, add the olive oil and pulse again until a herb-garlic paste is formed.
• Remove the turkey breast and place it on a sheet pan. Discard the brine. Pat the turkey breast dry with paper towels.
• Smear the garlic herb mixture in an even layer atop the turkey breast, then tightly roll the breast into a log. Use kitchen twine to tie the log closed in 4 or 5 places, or slide the breast into 8-inches of roulade netting and tie the end.
• Cover the log with plastic and refrigerate overnight.
• Preheat the oven to 350 degrees.
• In a large Dutch oven over high heat, warm the remaining 2 to 3 tablespoons olive oil. Add the turkey roulade and brown on all sides.
• Add the wine, cover and bake until a thermometer inserted into the center of the roulade reaches 160 degrees, about 1 hour.
• Let rest 10 to 15 minutes, then cut into ½-inch slices and serve.