1: Start by making your compound butter by mixing all ingredients listed under compound butter together.
2: Prep your turkey by removing the neck and gizzard bag, and using scissors to remove plastic leg twine from the turkey.
3: Pat the turkey dry with a paper towel and place it in a roasting rack.
4: Separate the breast from the skin of the turkey using your index finger to create a pocket for the compound butter.
5: Salt and pepper the whole turkey as desired.
6: Rub the compound butter under the skin and all over the turkey.
7: Stuff the inside of the turkey with celery, carrots, onions, and lemons.
8: Use kitchen twine to tie the turkey legs together.
9: To make the cheese cloth baste, melt the butter in a pan, add white wine, herbs, and garlic, and simmer on medium for 15 minutes.
10: Soak the cheesecloth in the basting sauce and drape it over the turkey, covering all sides.
11: Place the turkey in a 350°F oven for 15 minutes per pound, basting every 30 minutes for extra juiciness.
12: Let the turkey rest for 10 minutes before serving.
