Let turkey breast sit at room temperature (70 degrees F) for an hour before roasting. Trim any excess skin. Preheat oven to 425 degrees F. Place a flat or V-rack in a large roasting pan.
Stir together softened butter, herbs, lemon zest, garlic powder (or fresh garlic), onion powder, 3/4 teaspoon kosher salt, and 1/4 teaspoon pepper until combined.
Use your fingers to gently loosen the area between the turkey meat and skin. Be careful not to tear the skin. Using a spoon, divide 2/3 of the herb butter between each breast half, placing it under the skin. Press on the outside of the skin to distribute it evenly across the meat.
Pat the outside of the turkey breast dry with paper towels. Rub the remaining butter all over the skin. Season with salt and pepper.
Place the turkey on the rack and pour 1/2 cup stock and 1/2 cup white wine into the bottom of the roasting pan.*
Roast for 30 minutes. Pour remaining 1/2 cup wine over the top of the turkey breast. Reduce oven to 325 degrees F and continue roasting until the temperature in the thickest part of the meat, away from the bone, registers 160 degrees F (60-90+ minutes, depending on your oven and the size of the turkey breast). Baste the turkey occasionally with the pan juices and keep and eye on the color - if it's getting too golden, loosely cover it with foil.
Remove the turkey from the oven and let it rest for 15-20 minutes (temperature will rise to 165 degrees F). Carve and serve.
*If using a brined, self-basting, or kosher turkey breast, reduce the salt in the butter mixture to 1/4 teaspoon and be light-handed with the amount of salt you sprinkle on the outside of the skin.If the breast has a pop-up timer, don't remove it, but use an instant-read thermometer instead to determine doneness. **Garlic powder lends less pungency to the recipe than fresh cloves. If you prefer a more prominent garlic flavor, substitute 1-2 large coves, pressed/finely-grated.***If desired, you can nestle two large peeled, quartered onions, a few lemon halves, and a few heads of garlic (trim off the top to expose the cloves and drizzle with a little olive oil) around the turkey breast in the roasting pan. I like to use the roasted lemons and garlic for garnish (plus, roasted garlic is delicious spread onto artisan bread!)