Herb Roasted Turkey Breast with Vegetables

5 cloves garlic, minced
1 tbsp. Italian seasoning
1 tbsp. fresh rosemary, chopped
1 tbsp. fresh basil, chopped
2 tsp. kosher salt
1/2 c. olive oil
2 to 3 lb. turkey breast
4 to 6 carrots, unpeeled and cut into 3/4-inch rounds
1 onion, cut into 8 wedges
6 red potatoes, quartered
3/4 c. dry white wine

Preheat oven to 325°F. Combine garlic, herbs, salt, pepper, and olive oil in a small bowl and whisk to combine. Pat herb mixture all over entire surface of the turkey breast. If your turkey breast still has the skin on, rub some of the herb mixture underneath the skin as well. Place turkey breast in a roasting pan. Toss vegetables into roasting pan surrounding turkey breast. Pour wine over vegetables, as well as a few splashes over the turkey breast itself.

Bake uncovered for approximately 2 to 2 1/2 hours, until internal temperature of the turkey breast reaches 170 to 175°F. Transfer turkey breast to a serving platter and surround with roasted vegetables. Let rest 10 minutes before slicing and serving.