To cook a turkey breast, roast the turkey skin-side up at 325 degrees Fahrenheit for one hour. In a bowl, combine 1/2 cup melted butter, 1/4 cup dry white wine, 1 teaspoon salt, 1 teaspoon paprika and 2 finely minced garlic cloves. Baste the turkey with half of the butter mixture after the first hour, and continue roasting for 30 minutes. Baste the turkey with the remaining butter mixture, and roast until the internal temperature is 165 F.
Another option is to rub 2 tablespoons unsalted butter on the turkey breast. Season the turkey with salt and pepper, and place the turkey in a roasting pan. Roughly chop 1 carrot, 2 onions and 1 stalk of celery, and place the vegetable in the roasting pan.
Roast the turkey at 325 F until the internal temperature reaches 165 F. Take the turkey out of the oven, tent it with aluminum foil, and allow it to remain undisturbed for 30 minutes before carving.
Alternately, lift the skin, and rub butter, herbs and other seasonings between the skin and meat. Roast the turkey at 425 F for 30 minutes. Lower the heat to 325, and continue roasting the turkey until it reaches an internal temperature of 165 F. If desired, add garlic or shallots to the herb and butter mixture before rubbing it on the turkey.