Brine the turkey with the wet or dry brine method. NOTE: To avoid spreading bacteria, do not rinse the raw, pre-brined turkey with water. For a wet brine, brine the turkey for 12-24 hours then remove the turkey from the brine and drain the turkey well. Place the turkey on the rack in a roasting pan, pat dry, truss the legs of the turkey, and tuck the wings under the bird. Place the turkey in the roasting pan uncovered in the refrigerator for 12-24 hours to air dry and the skin to dry out. For a dry brine, salt the bird with the brine mixture and refrigerate uncovered for 24-28 hours. Do not rinse the brine from the bird. Brush off any large salt particles not absorbed into the skin.

Bring the turkey to room temperature for 1 hour before cooking. Adjust the oven rack to the lowest part of the oven and preheat to 425°F. Stuff the cavity of the turkey with a few of the vegetables and herbs then scatter the rest under the rack on the bottom of the roasting pan. Use your fingers to gently pry the skin from the breast meat. Use the handle of a spoon or fork to work your way between the skin and meat if your fingers won't reach, being careful not to puncture or tear the skin. Rub 2 tablespoons of the softened butter under the skin, flattening it to evenly cover the breast meat.

Melt the remaining 4 tablespoons of the butter in a small saucepan. Stir in ½ cup of the white wine. Let the butter and wine mixture cool slightly so it becomes a bit clumpy. Use a basting brush to brush the butter mixture over the skin of the breast, legs, thighs, and wings. Add any extra to the roasting pan. Sprinkle the top of the turkey with freshly ground black pepper. Add the rest of the wine and 1-2 cups of water to the roasting pan.

Roast the turkey for 45 minutes. Lightly tent the top of the turkey with a piece of aluminum foil and cook for 15 more minutes. Reduce the oven temperature to 325°F and roast for 1 ½ to 2 hours. Check the temperature of the turkey midway through roasting and add more water if necessary. Roast until the breast registers 160-175°F and up to 180°F for the thickest part of the thigh away from the bone, and the juices run clear when the thermometer is removed.

Remove the turkey from the oven and let it rest for 30 minutes up to 1 hour for the juices to redistribute into the meat. Transfer to a cutting board, carve, and enjoy!