In a bowl large enough to fit the turkey breast, combine the water, sugar, and salt. Stir well to combine. Place the turkey breast in the bowl and make sure it covers the turkey. If not add more water.

Cover with plastic wrap. Refrigerate for at least 12 hours but no more than 18 hours.

Preheat the oven to 325 degrees.

Remove the turkey from the brine and rinse in cold water. Place the turkey skin side up on a rack in a shallow roasting pan. Roast uncovered for 1 hour.

In a small bowl combine the butter, wine, thyme, paprika, salt, pepper, and garlic. Brush the turkey with half the butter mixture and roast for 30 minutes.

Brush with the remaining butter mixture and roast for at least another hour or until a meat thermometer reads 165 degrees.

Remove the turkey from the oven and let stand for 10 minutes before carving.

Meanwhile, pour the pan drippings into a measuring cup and skim off the fat. Add enough water to the measuring cup to make 2 cups. Pour the drippings into a saucepan and bring to a boil. Mix the cornstarch and cold water into the drippings and boil for an additional minute or until thickened.