Preheat oven. In a medium sauce pan, add butter, sage, shallot, garlic powder, salt, black pepper, and paprika. Cook, until butter is melted and shallots have softened. Add white wine and cook.
Rinse turkey breast under cool water then pat dry with paper towels. Place turkey in a roasting pan. Pour about half of the melted butter mixture on top. Add sliced head of garlic and lemon halves to pan.
Place turkey in oven. Baste the turkey with leftover melted butter every 20 minutes. Turkey is fully cooked when an internal temperature of 165 F is reached.
Remove turkey from oven. Let rest before carving. Slice. Strain gravy at the bottom of the pan and serve as is on the side.