Heat butter/white wine mixture on low to warm, and use for basting. When butter white wine mixture runs low use the pan juices.
Place turkey in the oven and baste every 20-30 minutes until thigh meat registers 180-185 degrees F and if stuffed stuffing needs to register at 165 degrees F. Allow anywhere from 15 to 20 minutes per pound if stuffed, a little bit less for unstuffed. About 7-7 1/2 hours for a 29-pound turkey.
Remove cheesecloth 30-45 minutes before removing from oven and baste well to brown skin. If cheesecloth is sticking baste it well to loosen from the skin.
Allow turkey to rest 15 minutes before slicing to allow juices to soak back into the meat. Prepare gravy during this time with remaining pan juices.
