Defrost the turkey breast according to the instruction on the package. This could take 1-2 days, so plan ahead. Be sure to take the turkey out of the fridge 2 hours before cooking. Salt the skin and meat under the skin at this time.

Take a stick of butter out of the fridge and set it on the counter the night before cooking to let it soften.

Heat the oven to 450°F. A 6-7 pound turkey breast will be both sides of the breast. Cut it in half so you wind up with 2 separate turkey breasts.

In a small bowl, mix the butter, fresh parsley, fresh sage, and fresh thyme. Gently lift the skin on the turkey and spread the butter mix on the meat underneath the skin. If the meat is wet, use a paper towel to dry it first.

Place the breasts in a cooking pan (I use an 11x15 glass pan). Pour the white wine over the turkey breasts.

Cut the top off of the garlic head and remove any loose skin. Cover the garlic with a small piece of foil and place it in any free space in the pan.

In another small bowl, mix the seasoning - salt, dried oregano, dried basil, dried parsley, garlic powder, and pepper. Rub the seasoning mix on the skin and entire outside of the breast, but not on the bone side.

Place the pan in the oven, uncovered. As soon as you close the door, lower the heat to 325°F. A 6 pound turkey will take about 90 minutes to cook. A 7 pound turkey will take about 105 minutes (1 hour 45 minutes) to cook.

Using an instant read meat thermometer, start testing the temperature 15-20 before those time. Test the meat in the thickest part, but not near the bone. Take the turkey out of the oven once it reaches 150-155° because it will continue to cook even after it is taken out of the oven.

Leave the turkey in the pan and cover it with aluminum foil. The turkey needs to be 165° which it will under the foil. Let the turkey rest for 20- minutes before carving it.