Pre-heat the oven to 325 F.
Place the turkey breast, skin side up, on a rack in a roasting pan.
In a small bowl, combine the garlic, mustard, fresh herbs, salt, pepper, olive oil, and lemon juice to make a paste.
Loosen the skin from the meat with your fingers and then smear half of the paste directly on the meat.
Spread the remaining paste evenly on the skin.
Pour the wine and chicken stock in the bottom of the roasting pan.
Roast the turkey for about 1.5 hours to 2 hours (depending on weight), until the skin is a golden brown and an instant-read thermometer reads 165 F when inserted into the meatiest part of the breast.
If the skin gets to brown, cover loosely with foil.
When the turkey is done, cover with foil and allow it to rest for 15 minutes.
Slice and serve with the pan juices pan over the tureky