Preheat your oven to 325°F. Transfer the vegetables to a large baking dish. Squeeze some orange juice onto the bottom of the pan.
Remove the net from the turkey breast and discard. Pat the meat dry. Use the back of a spoon to gently lift up the skin - you want to keep the skin attached though (it's what will keep the meat moist and juicy).
In a small bowl, combine the butter, garlic, brown sugar, herbs, paprika, salt and pepper. Use the spoon to spread most of the butter compound onto the breast under the skin. Place the bay leaves under the breast.
Bake for 45 minutes then remove the pan from the oven and baste/rub with the remainder of the butter compound. Place back in the oven and bake for another 45 minutes or until the breast registers an internal temperature of 165°F.
Remove the pan from the oven, cover the meat and let it rest for 15 minutes. While that's happening, make the gravy.
Gravy:
Transfer your pan liquids/drippings to a measuring glass.
Melt your butter in a large pan on medium heat. Whisk in a heavy splash of your white wine. Sprinkle with the flour and whisk together for a minute. Slowly pour in the pan drippings while whisking constantly. Increase the heat and bring to a simmer. Cook the gravy until it thickens. Taste and season with salt and pepper if needed.