1 (10-pound) turkey breast (bone in)
2 cups firmly packed brown sugar
2 cups hot water
1 1/2 cups coarse salt
2 1/2 quarts cold water
2 tsps peppercorns
5 large bay leaves
3 large cloves garlic, halved
2 cups Chablis or other dry white wine
To bone turkey breast, place skin side down, on a work surface. Hold a small, very sharp knife parallel to the work surface and slide it under the small bones at the "tail-end" lobes of the breast. Slice outward, using a sawing motion and keeping knife next to the bones; lift off bones. Slice down and around breastbone, keeping as close to bone as possible. Pick up by the loosened bone to slice under breastbone next to turkey skin.Combine brown sugar, hot water and salt in a very large mixing bowl, stirring until sugar dissolves. Stir in next 4 ingredients. Submerge turkey breast in brine; cover and refrigerate overnight, turning occasionally.
Remove turkey from brine and rinse thoroughly with cold water; pat dry.
Discard brine solution.
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2 lbs. beef, sliced thin 
