Bring the 4 cups of water up to a boil in a small sauce pot.
Once the water is boiling, whisk in the salt and optional sweetener. Continue whisking until the water is clear and the seasoning have completely dissolved. Turn off the heat.
Find a large pot, bowl, or container large enough to hold about 2 gallons of liquid. Pour the hot seasoned water into the container. Add the ice water to the container and stir until the ice melts. At this point the water should be cold. If it isn’t, place it into the refrigerator or freezer until it is thoroughly chilled.
If you have a full turkey, remove the breasts using the technique shown in the video above. Make sure you keep the skins on. Submerge the two breasts in your chilled brine and place it into the refrigerator overnight. At least once or twice, flip the breasts in the brine. If any portion is floating above the surface, place something like a bowl on top, to weigh them down.
The next day, pre-heat oven to 350°F (177°C).
In a small mixing bowl, combine the paprika, black pepper, and cayenne pepper.
In a separate small bowl, combine the chopped garlic, thyme, and oregano.
Remove the turkey breasts from the brine, discarding the brine. Wash them off, to remove excess seasoning from the surface. Dry them and place them on a large, rimmed baking tray. You can do this on a cutting board, but the rim helps keep things clean.
Rub the melted butter all over the outside surface of the two breasts.
The two breasts will be somewhat shaped like teardrops. Position the two breasts, side-by-side, on the tray, with one thin tip facing you and one thin tip facing away from you.
Take about 1/3rd of the herb garlic mixture and evenly rub over the exposed surface of the two breasts. Then, take about 1/3rd of the spice mix and evenly sprinkle it over the exposed face. If you have a flappy “tender” attached to the inside of the two breasts, make sure you get the spices, garlic, and herbs spread in and amongst the tender, as well.
Take the breast on the left, flip it over, and place it on top of the breast to the right. This should sandwich the flavorings between the two breasts, all while keeping one tip facing you and one tip facing away from you.
With butcher’s twine, tightly tie the two breasts together into a large, mostly even, football (American style) shaped roast. Because the two breasts have opposing shapes, the end result is more even in shape and thickness. If the two tips were both facing you, the roast would be quite thick on one side and taper to a thinner end, resulting in an unevenly cooked roast.
Rub the remaining garlic and herbs over the surface of the roast.
Finally, sprinkle the remaining spice mix over the outside of the roast. Much will spill all over your baking tray. Simply roll the roast through the spice until it is well and evenly coated with the mixture.
Lane a separate large casserole pan or baking tray with parchment paper, or grease it. Place the roast into the center of the pan, then place it into the oven.
A lot will depend on the size of your roast. Mine weighed about 7 1/2 lbs. (3.41kg). This took a bit less than 2 1/2 hours to roast, but I started testing the internal temperature after about 90 minutes. The goal is 147°F (64°C) for a double-breast roast, or 155°F (68°C) for two individual breasts. If the roast(s) are not at temperature, allow to roast for a further 15 minutes, then test again. Continue this process, until the goal is achieved.
Once ready, remove from the oven and set on top of the stove to relax and allow “carryover cooking” to continue heating and cooking the inside for a further 10 minutes. At this point, it’s ready!
Slice off whatever you’d like to have for an instant hot meal, then place the rest in the refrigerator, uncovered, to thoroughly chill, overnight. Do not place it beneath anything that will drip on it and do not place it under a shelf containing delicate items. That shelf will get warm. In general, clear out a nice, large, open space for the roast to chill within.
Once the roast is thoroughly chilled, slice the roast as thin as you can. From there, package and freeze!
I personally like larger 6 oz. (168g) portions but would likely recommend 4 oz. (112g) portions as a more common weight for sandwiches. If you’re a family of four, then I’d package bundles of about 1 lb. each. You’ll likely get about 6 packages worth. I personally vacuum pack my chilled, sliced turkey, but plastic wrap or zipper bags will work, as well. Just squeeze out as much air as possible, before freezing.
The night before making a sandwich, place a bundle in the refrigerator so defrost. The next day… make sandwiches!