Preparation

1. Thaw the turkey in the fridge if frozen, or use the cold water method if necessary.
2. Pat the turkey dry and remove giblets and neck. Salt the cavity lightly.
3. If desired, add halved onion, garlic, and herbs inside the turkey for aroma.

Making the Herb Butter

1. Melt the butter over low heat in a saucepan, then stir in garlic, herbs, salt, pepper, and wine.
2. Keep a small portion aside for basting later.

Preparing the Cheesecloth

1. Soak a large piece of cheesecloth in the warm butter and wine mixture, allowing excess to drip off.
2. Drape the cheesecloth over the turkey, covering most of the surface.

Roasting the Turkey

1. Preheat oven to 325°F (163°C). Place the turkey on a rack in a roasting pan with some broth underneath.
2. Baste the turkey every 30 to 40 minutes, using the set-aside butter and wine mixture.

Finishing Touches

1. Remove the cheesecloth during the last 30 to 45 minutes of roasting to allow the skin to crisp up.
2. Check the internal temperature: breast should reach 160°F and thighs should be 170°F-175°F.

Resting and Carving

1. Let the turkey rest for at least 20 to 30 minutes before carving.
2. Carve the turkey and serve with pan juices.