Place wine, 2 cups water, salt, brown sugar, garlic, tarragon, bay leaves and celery into a large saucepan. Over a high heat bring the mixture to a boil, stirring to dissolve the salt and sugar.
Remove from the heat and add the extra 4 cups (1L) of water. Set to the side.
Place turkey breast in non-reactive container (glass, plastic or stainless steel), big enough to fit the turkey breast, and high enough that li quid will be above to cover it.
Pour brining solution over the turkey breast, make sure the turkey is covered in the brining solution.
Cover the container and place in the fridge.
Refrigerate for 2 -3 hours, but no longer.
Just before removing the turkey from the brining solution make the tarragon and citrus butter.
Tarragon Citrus Butter
Place garlic, tarragon, orange rind, lemon rind, butter and salt in medium mixing bowl. Mix the ingredients until well combined and set aside.
Baking the turkey
Pre-heat oven 180°C (350°F).
Remove turkey breast from brining solution and pat dry. Discard the brining solution.
With care slide fingers between the turkey breast and the skin. Be careful and take your time as you do not want to break the skin. The idea is to keep the skin still attached the turkey breast around the edges, creating a pocket.
Using your fingers push the tarragon and citrus butter under the skin. Smooth it out so the entire pocket under the turkey skill is evenly “buttered”.
Place turkey in a large lined baking tray skin side up.
Lay slices of prosciutto across the turkey breast, overlapping the slices slightly. Tuck the ends of the prosciutto under the turkey breast.
Place turkey breast in the oven and roast for 1 hour, baste with juices and butter during cooking.
The turkey is ready when golden and the juices run clear when tested with a skewer.
Once cooked remove from the oven, cover with aluminium foil and leave to rest for 20 minutes.
To serve place on a serving plate. Slice a few thin slices, and then slice the rest at the table in front of your guests.
Serve with cranberry sauce, hasselback potatoes and petits pois a la Francaise
Be careful with the turkey skinBe careful when you are loosening the skin from the turkey breast. You want to keep it in one piece and still attached around the edges of the turkey. You are making a pocket with the skin to stuff the tarragon citrus butter into.