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
Ό cup thyme leaves
Ό 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 Ύ-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.