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1
To brine the turkey: In a medium saucepan, bring 2 quarts water to a boil with the salt and sugar.
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2
Pour into a large pot, and add 2 quarts cold water.
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3
Once the brine is cool, submerge the turkey breasts and refrigerate overnight, or up to 24 hours.
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4
To make the glaze: Heat oven to 375 degrees.
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5
Toss the garlic heads with the olive oil in a small casserole dish, cover and roast until the garlic is soft, about 1 hour and 10 minutes.
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6
Leave covered until cool enough to handle, then squeeze the garlic cloves from their skins into a food processor and puree.
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7
Add the honey, salt and pepper.
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8
Cover until ready to use.
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9
To cook the turkey: Heat oven to 250 degrees.
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10
Remove the breasts from the brine and wrap each one four times in plastic wrap and once in aluminum foil.
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11
Insert an oven-safe thermometer into the center of one breast and place both on a wire rack in a roasting pan.
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12
Add water to reach to just below the rack.
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13
Cook until the internal temperature reaches 135 degrees, 2 to 3 hours.
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14
Near the end of cooking time, fill a large bowl halfway with ice water.
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15
Remove the turkey from oven and raise temperature to 425 degrees.
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16
Without removing thermometer or wrapping, submerge the turkey in the ice bath for 5 minutes.
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17
Remove foil, plastic wrap and turkey skin.
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18
Pat dry and brush glaze liberally on all sides of the breasts.
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19
Roast until glaze is golden, 15 to 20 minutes.
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20
Sprinkle with fresh thyme and serve thinly sliced, hot or cold.
