• Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and prepare a large baking sheet by spraying it with cooking spray or adding the olive oil in.
• Pat the turkey breast down with paper towel and season it well with salt, pepper, and garlic powder on all sides.
• In a small bowl, mix the butter, pressed garlic, and finely chopped herbs.
• Put the turkey breast in the middle of the pan, over the olive oil. Spread the butter, garlic, and herbs mixture on top of the turkey breast. It is important to have olive oil under the turkey breast so that, as the butter melts, it won't burn in the pan.
• Make sure all the veggies are washed well. The potatoes should be peeled and cut into 1 1/2-inch pieces.
• Make a pouch out of parchment paper (also known as papillote) and add your potatoes in there along with the salt and one tablespoon of butter. Close the pouch as well as you can by twisting the edges inward. Place the pouch on the pan, to the side of the turkey breast.
• Bake at 400 degrees Fahrenheit (200 degrees Celsius) for 20 minutes.
• As the turkey and potatoes bake, mix the Brussels sprouts and carrots with the olive oil, salt, and garlic powder.
• After the 20 minutes have passed, add the sprouts and carrots on the other side of the turkey breast and bake for another 20 minutes or until the internal temperature of the turkey breast is 165 degrees Fahrenheit (74 degree Celsius).
• When the turkey is done, place it on a serving platter, cover it with tin foil, and let it rest while you prepare the mash and gravy. Remove the carrots and Brussels sprouts to another serving platter and cover to keep warm. Alternatively, you can set the temperature of the oven to 100 degrees Fahrenheit (40 degrees Celsius) and keep the veggies in there until ready to serve.

To make the mashed potatoes:

• Open the baking paper pouch carefully and rice the potatoes in a bowl. In a measuring cup, warm up the milk and butter until the butter is melted.
• Add the warm milk mixture to the riced potatoes, along with the sour cream and mix well. Taste and adjust the salt. Add the black pepper (if using) and mix again.

To make the gravy:

• In a small medium sauce pan pour all the juices in the pan, scraping it down as much as you can. Add the white wine and let them boil.
• Make a flour slurry by mixing the flour and water.
• Add half of the slurry in, whisking constantly.
• Adjust the amount and thickness of your gravy with the chicken stock and add the rest of the slurry, if needed.
• Slice your turkey breast and serve!