In large kettle bring to boil broth, wine, water, carrots, celery, bay leaves, peppercorns, 2 garlic minced garlic cloves.
Mix remaining ingredients in a bowl to make a rub mixture.
Cover turkey breasts with the rub mixture and cover with plastic wrap.
Place turkey breasts in pot. Cover, then reduce heat and simmer 2 to 2 1/2 hour or until tender and meat thermometer registers 170 degrees F, turning turkey occasionally.
Remove turkey; cool; slice. Reserve poaching liquid for gravy.
Source: Chef Rocco DiSpiritio for Biggest Loser