INSTRUCTIONS
Preheat oven to 300 degrees.
Add 2 cups of water to the bottom of the roasting pan.
Mix melted butter, white wine, and stock in a medium-sized saucepan. Set aside.
Combine softened butter, sage, rosemary, thyme, lemon zest, garlic, and salt. Mix until well combined.
Pat turkey dry with paper towels.
Rub 2/3rds of the softened butter and herb mixture under the skin over the top turkey breast, and drumsticks. Be careful not to rip the skin. Spread remaining butter over the top of turkey skin.
If stuffing turkey, stuff at this time and tie legs together. Secure skin flap in the back. If not stuffing add onions, garlic, 1 lemon cut in half, carrots, and celery to the cavity of turkey for extra flavor. Tie legs together, secure skin flap in the back, and tuck wings under turkey.
Take cheesecloth and fold large enough to cover the top and sides of the turkey.
Dip cheesecloth into white wine/butter mixture. Cover the top and sides of the turkey with cheesecloth.
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