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Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
Mix ¼ cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper together in a bowl.
Place turkey breast with skin-side up into a roasting pan. Loosen skin with your fingers; brush ½ of the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil.
Roast in the preheated oven for 1 hour. Baste with remaining butter mixture and return to oven until juices run clear and an instant-read thermometer inserted into the thickest part of the breast reads 165°F (74°C), about 30 minutes more. Transfer turkey breast to a cutting board and let rest for 10 to 15 minutes.
While turkey is resting, transfer pan drippings to a skillet. Skim off excess grease, leaving about 1 tablespoon in skillet. Place skillet over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes.
Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half.
Slice turkey and serve hot with gravy. Enjoy!