6 # bone in turkey breast
3 cups dry white wine
2 cups chicken broth
1 cup chopped onions
1 cup chopped celery
2 cups chopped carrots
Bouquet garni: 2 thyme sprigs, 2 fresh parsley sprigs, and 2 bay leaves
Salt

Place the turkey breast in a large pot. Add the wine, chicken stock, onions and carrots, and bouquet garni. Pour enough water to cover the turkey breast by one inch. Bring to a simmer and season slightly with salt. Skim off the scum that rises to the surface. Loosely cover the pot and simmer for 1 1/2- 2 hours. Let the turkey cool in its broth for at least an hour. Transfer the turkey to a platter to cool completely and then refrigerate(for up to 3 days). You can also refrigerate the turkey overnight in its broth, but peel off the skin before the meat has cooled completely. Keep the broth for basting and moisturizing the meat before serving. Cut each turkey breast off the carcass in one piece. Slice the meat at an angle across the grain 1/4 inch thick. Arrange on a lettuce lined platter. Baste with a little broth to moisten.

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