Preheat your oven to 325°F.
Remove the turkey from the brine and pat dry with paper towels. Place on a rack in a roasting pan.
Make the paste by adding the garlic, mustard, herbs, salt, pepper, oil, and lemon juice to a small bowl. Stir to form a paste.
3 cloves garlic, 1 tbsp dry mustard, 1 tbsp sage, 1 tbsp rosemary, 1 tbsp thyme, 2 tsp Kosher salt, 1 tsp black pepper, 1 tbsp olive oil, 2 tbsp lemon juice
Use your fingers to gently pull the skin away from the top of the turkey breast. Rub about three-quarters of the paste into the meat under the skin. Rub the rest all over the top of the turkey breast.
Add the turkey (or chicken) stock and wine into the pan.
2 cup turkey stock, 1 cup white wine
Roast until an internal temperature of 160 to 165°F is reached, anywhere from 1½ to 2½ hours. You'll want to add small pieces of foil to the top of the turkey breast if starting to brown too much. Add more stock (increments of ½ cup) if starting to evaporate. We recommend basting the turkey breast occasionally (every 30 minutes), if possible.
Remove the turkey from the oven and let rest for at least 10 minutes. Pour the au jus sauce into a gravy boat. Carve and serve with sauce on the side.