Heat your oven to 325 degrees. Remove the turkey breast from its packaging and leave the string netting on, this holds the turkey breast together as it cooks.

Place the turkey breast in the center of a roasting pan. Rub the butter all over the turkey breast. Then mix the maple syrup, honey, mustard, smoked paprika, onion salt, garlic powder, thyme, salt, and pepper together. Spread a thick layer of the maple syrup and spice mix on the turkey.

Pour enough chicken broth in the bottom of the pan to coat it, this prevents any pan drippings from burning. This is important since you need the pan drippings to make gravy.

Roast the turkey breast at 325 degrees. Baste the turkey with the maple syrup and spice mixture every 30 minutes, and add more chicken broth to the pan as necessary. Continue this process until the turkey breast reaches 165 degrees.

Remove the turkey breast from the oven, and place it on a serving dish to rest while you prepare the gravy.

Scrape all of the pan drippings into a glass container (like a mason jar).

Melt the butter in a skillet and whisk in the flour. Then using a baster, suck up the pan drippings below the line of fat that rises to the top of the jar. Whisk all of these juices into the flour and butter. Whisk in the white wine. Bring to a simmer, and let the gravy thicken. Once thick, taste test and add salt and pepper if necessary. Strain the gravy to remove any lumps.

Remove the string netting around the turkey breast. Slice the turkey breast and serve it with the gravy.