METHOD

1. Place the wine, water, salt, sugar, garlic, parsley, sage, thyme and bay leaves in a medium saucepan over high heat. Bring to the boil, stirring to dissolve the salt. Allow to cool slightly and pour the brining liquid into a large (6-litre-capacity) non-reactive container+. Add the extra water and stir to combine. Using your hands, carefully loosen the skin from the flesh of the turkey breasts. Lower the turkey breasts, skin-side down, into the brine. Cover and refrigerate for 2–3 hours (but no longer).
   
2. To make the herb butter, place the garlic, parsley, thyme, sage, lemon rind, butter, salt and pepper in a medium bowl. Mix well to combine and set aside.
   
3. Preheat oven to 180°C (350°F). Line a large baking tray with aluminium foil. Remove the turkey from the container, discarding the brine, and pat dry with absorbent kitchen paper.
   
4. Spread the herb butter under the skin. Lay 10 slices of the prosciutto on a board, overlapping slightly. Top with a turkey breast, skin-side down. Wrap the prosciutto around the turkey breast, pressing to secure. Repeat with the remaining prosciutto and turkey. Place the turkey breasts on the tray and roast for 1 hour or until golden and the juices run clear when tested with a skewer. Brush the prosciutto with the maple syrup, loosely cover with aluminium foil and allow to rest for 15 minutes.
   
5. Thinly slice the turkey and serve with mustard and fruit chutney. Serves 6–8
   

+ Non-reactive materials include glass, plastic and stainless steel.