Put turkey rolls into large pot. Fit them in so when pouring in liquid, the rolls are covered with it. Pour soy sauce, wine and water over roulades and bring to boil and immediately lower to simmer. Cook about 1 hour and 15 minutes to an hour and a half or till cooked through and tender. Cool completely before slicing (if sliced when hot it will fall apart) and can serve hot with its gravy or cold like a cold cut. Since the turkey is basically fat free, you don't even have to skim the sauce before serving. Flavor develops further when left in fridge in its cooking sauce. Freezes very well.