Heat oven to 325°F and line a large roasting pan with foil. Spray both sides of a wire rack with nonstick cooking spray, and place the wire rack over the pan.
Pat the turkey breast dry, inside and out, with paper towels and set it, skin side up, on the wire rack.
Mince 20 cloves (about 2 headof garlic and cut the other 2 heads of garlic in half.
In a small bowl, mix together butter, minced garlic, Dijon mustard, rosemary, sage, thyme, salt, black pepper, lemon juice and lemon zest.
Using your fingers, loosen the skin from the breast meat.
Smear 1/3rd of the garlic butter underneath the skin and directly over the meat on each side of the breasts. Use the remaining 1/3rd garlic butter to coat the outer skin of the breasts.
Use 2-3 toothpicks per each half of the breasts to secure the skin to the breasts. This will keep the skin from shrinking too much during roasting.
Pour wine and water into the bottom of the roasting pan, and set the garlic halves in the roasting pan.
Roast the turkey at 325°F for 1½ -2 hours or until the internal temperature registers 162°F-163°F on an instant-read thermometer when inserted into the meatiest part of the breast. If the skin is darkening too quickly, tent the turkey with aluminum foil.
When done, the turkey should be a dark amber in color and gorgeous.
Remove the turkey from the oven and tent snugly with foil for 15 minutes before slicing.
Taste the pan juices and, if desired season. Serve the turkey with the pan juices.