• For the Seasoning
• Preheat the oven to 350°F with the oven rack on the lower 1/3 position.
• Combine the seasoning ingredients in a small dish and set aside. Optionally, use a good pre made turkey rub (affiliate link).

For the Turkey Breast

• Coat a baking pan or casserole dish with non-stick oil spray and add the garlic, rosemary, and thyme sprigs.  
• Trim excess fat and skin away from the turkey breast then pat dry with paper towels.  
• Brush the surface on all sides with oil then sprinkle generously with the seasoning. Place the halved garlic heads in a roasting pan, cut side up. Position the turkey breast on top of the garlic halves which serve as a shallow rack.  
• Sprinkle the surface of the turkey breast with Herbs de Provence and insert a meat thermometer probe into the thickest part of the turkey breast. Set the thermometer alarm to go off at 155°F (if your thermometer has this option). 
• Pour ½ cup of white wine into the bottom of the pan and transfer to the oven.  
• Roast the turkey breast until it reaches the target temperature of 155°F.  
• Remove the turkey breast from the oven, leave the thermometer in place and tent the turkey breast with foil. Allow the turkey breast to rest for 10 minutes.  The residual heat will continue to cook the turkey bringing the temperature to at least 165°F.

For the Gravy

• Strain the pan juices into a measuring cup. Add enough chicken broth until you have 1-½ cups.
• Pour the broth into a saucepan. Add the Dijon mustard and Worcestershire sauce. Bring to a boil then reduce the heat to a simmer.
• Combine the cornstarch and water in a small dish and stir until well combined. Whisk into the simmering broth and cook for 1 minute until thick. Don't let the gravy boil or cook too long or the cornstarch will lose its thickening power.