To brine the turkey:

• In a medium saucepan, bring 2 quarts water to a boil with the salt and sugar.
• Pour into a large pot, and add 2 quarts cold water.
• Once the brine is cool, submerge the turkey breasts and refrigerate overnight, or up to 24 hours.

To make the glaze:

• Heat oven to 375 degrees Fahrenheit.
• Wrap the garlic heads, thyme, rosemary with 6 teaspoons extra virgin olive oil in aluminum foil and roast until the garlic is soft, about 1 hour and 10 minutes.
• Leave covered until cool enough to handle, then squeeze the garlic cloves from their skins into a food processor or blender. Add the honey, lemon juice, orange juice, 2 teaspoons of extra virgin olive oil, and chicken stock. Purée.
• Cover until ready to use.

To cook the turkey:

• Pre-heat oven to 250 degrees Fahrenheit.
• Remove the breasts from the brine and wrap each one three times in plastic wrap and twice in aluminum foil.
• Insert an oven-safe thermometer into the center of one breast and place both on a wire rack in a roasting pan.
• Add water to reach to just below the rack. Cook until the internal temperature reaches 135 degrees, 2 to 3 hours.
• Near the end of cooking time, fill a large bowl halfway with ice water.
• Remove the turkey from oven and raise temperature to 425 degrees.
• Without removing thermometer or wrapping, submerge the turkey in the ice bath for 5 minutes.
• Remove foil and plastic wrap.
• Pat dry and brush glaze liberally on all sides of the breasts. Roast until glaze is golden, 15 to 20 minutes.
• Baste with continually.
• Sprinkle with fresh thyme and serve.

To make the gravy:

• Whisk the flour into the melted butter and cook on low for about 1 minute.
• Whisk in chicken stock and add rosemary, thyme, and garlic halves to infuse.
• Bring to boil for 2-3 minutes until thickened.
• Add orange juice, lemon juice, and white wine and reduce by half.
• Strain and add salt and pepper to taste.