Preheat the oven to 325 degrees Fahrenheit. Arrange a rack in a large roasting pan and place the turkey breast on it, skin side up.
On a cutting board, chop the herbs with the salt, spreading your knife over the mixture to make a paste. Loosen the skin from the turkey breast with clean hands and spread the herb mixture evenly over the breast. Brush the olive oil over the turkey skin. Pour the wine, broth or water in the bottom of the roasting pan.
Roast the turkey for 1¾ to 2 hours, until the skin is golden and an instant-read thermometer registers 165° when inserted into the thickest part of the breast. Check the turkey after it has been cooking for an hour and 15 minutes; if the skin is getting too brown, cover the turkey breast with foil.
Remove the turkey breast from the oven and let rest for 15 minutes to allow the juices to evenly distribute. Carve the turkey and serve.