Preheat oven to 375 degrees. Unfold cheesecloth and refold into a large 4 layer square. Heat wine and butter in a saucepan. Once butter is melted remove from heat. Soak the cheesecloth in the wine mixture.

Take turkey out of packaging. Remove giblets, neck and other parts from inside the neck and cavity and set aside. Pat the turkey dry and place on a rack in a roasting pan. Season the turkey with salt and pepper around all parts of the skin and inside the cavity. Add the lemon, onion, garlic and herbs to the cavity. Using kitchen twine, tie the legs and tuck the wings under the bird.

Take the cheesecloth out of the wine mixture. Squeeze some of the excess liquid back into the pan. Lay the cheesecloth over the breast of the turkey and spread over part of the wings and legs. Place the turkey in the oven, legs first, and roast until and instant read thermometer inserted into the thickest part of the thigh reaches 165 degrees.

Baste every 45 minutes with pan juices and more of the butter mixture. When the internal temperature of the turkey reaches 135 degrees, remove the cheesecloth and discard. Let the skin darken, but continue to baste. If skin begins to darken too much then loosely cover with foil until meat thermometer registers 165 degrees.

Remove from oven. Untie the legs. Remove ingredients from the cavity and discard. Transfer to a platter to serve. Cover with foil and let rest for 20 to 30 minutes while finishing the gravy and sides.

Recipe by Christine Gardner. For questions email