Preheat the oven to 350 degrees F (175 degrees C).

Mix softened 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, and brush half of the butter mixture under the skin and on top. Cover loosely with aluminum foil.

Roast turkey in the preheated oven for 1 hour; baste with remaining butter mixture every 30 minutes. Continue roasting until internal temperature reaches 165 degrees F (approximately 30 more minutes). Let rest for 15 minutes before serving.

Transfer pan drippings to a skillet, skim excess grease, and cook minced shallot over low heat until opaque, about 5 minutes.

Melt butter in the skillet and whisk in white wine and chicken stock. Gradually whisk flour to thicken the gravy. Optional: whisk in half-and-half for creamier texture.