Preheat the oven to 325° F. Pat the turkey dry with paper towels, inside the cavity and outside.
Place the onion, carrot, and celery pieces on the bottom of a 3 quart baking dish. Pour the white wine in the dish.
Combine lemon juice and 1 Tablespoon of olive oil. Carefully lift the skin away from the meat and pour the lemon juice and oil over the meat, using your fingers to gently rub it in.
Combine the thyme, rosemary, sage, garlic, salt, pepper, and 1 Tablespoon of oil in a small bowl, and rub that all over the skin of the breast.
Bake 2 hours, or until internal temp is 170. This could take as long as 2.5 hours, if your turkey has particularly thick parts, which is why a thermometer is important!
Remove the turkey breast from the oven and let it rest, loosely tented with foil, for 15 minutes.