Preheat oven to 450 degrees F (175 degrees C).
Mix 1/3 cup butter. In a bowl, combine melted butter with garlic, paprika, sage, rosemary, Italian seasoning, garlic powder, salt, and black pepper. Set aside.
Place turkey, breast skin side up, in a roasting pan. Use your fingers to loosen the skin and separate it from the breast meat.
Brush half the butter mixture over the turkey breast underneath the skin. Rub a little on top of the skin and reserve remaining butter mixture.
Place turkey in oven, and roast in the preheated oven for 30 minutes.
After 30 minutes, remove from oven and take remaining butter and pour over the turkey. Baste turkey breast with butter mixture. Then tent turkey breast loosely with aluminum foil.
Turn oven temp down to 350 degrees F, and return turkey to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, (and not touching bone), reads 165 degrees F (65 degrees C), about 45 more minutes to an hour depending on the size of the turkey breast.
Let turkey breast rest 10 to 15 minutes before slicing and serving.