Preheat the oven to 325 degrees. Place the turkey breast on a rack in a roasting pan, skin side up.
In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all over the skin of the turkey breast. (You can also loosen the skin and smear half of the paste underneath, directly on the meat.) Pour the wine into the bottom of the roasting pan.
Roast the turkey for 1½ to 1¾ hours, until the skin is golden brown and an instant-read meat thermometer registers 165 degrees when inserted into the thickest and meatiest area of the breast. Check the breast after an hour or so; if the skin is over browning, cover it loosely with aluminum foil. (Every oven is different so be sure to use your meat thermometer. I had to roast my turkey for about 2 hours. After 1½ hours I tented my turkey and continued to roast another 30 minutes until the temperature read 165 degrees.)
When the turkey is done, remove from the oven, cover the pan with aluminum foil, and allow the turkey to rest at room temperature for 15 minutes. Slice and serve warm with the pan juices.
For the Gravy (Optional):
If your roasting pan can go directly over heat (mine can) put it over the flame and slowly add the wine to deglaze the pan. Add additional ingredients and stir to combine. Bring to a low simmer for about 10 minutes to allow to thicken. Or, pour the pan drippings into a sauce pan. Turn heat to medium high. Add white wine and chicken stock, let come to a slow simmer. Add in heavy cream and stir to combine. Add butter. Turn heat to low and let simmer for about 10 minutes. Taste and season to your preference (I added 1/4 tsp pepper but did not need to add any additional salt).
This gravy has a yummy tang as it uses the wine that we poured into the pan to cook the turkey. It is a gorgeous and bright pairing with the herb roasted turkey!