Mix 60g butter, garlic, paprika, herb and garlic seasoning, salt and black pepper in a bowl. Place turkey breast with skin side up into a roasting tray. Loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with foil.
Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture. Return to oven and roast until the juices run clear, about 30 more minutes. Let turkey breast rest 10 to 15 minutes before serving.
While turkey is resting, transfer drippings to a pan; skim off excess grease. Place pan over low heat; stir in minced shallot and cook about 5 minutes. Add 1 tablespoon butter and whisk in white wine. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier gravy, whisk in cream.