Directions

• One of the keys to a miraculously crispy skin is a VERY dry turkey. The best way to accomplish this is to air dry your turkey (in the refrigerator) for 1 to 2 days before you roast. Unwrap the turkey, rinse it, and pat it dry inside and out with paper towels. Then place the turkey onto a tray or into a roasting pan and refrigerate, uncovered, for 24 to 48 hours.
• Preheat your oven to 250° F.
• Remove the wing tips or tuck them behind the turkey by bending them backward and securing them near the neck. Tie the legs tightly together. Place the turkey on a roasting rack inside a roasting pan.
• Use your hands to evenly cover the outside of the turkey with the softened butter. Make sure to get the sides.
• Stuff the inside of the turkey with the lemon and herb sprigs. Season the turkey well with salt and pepper (inside and out).
• Pour the white wine into the base of the roasting pan.
• Roast the turkey, basting every hour or so (you can go 2 to 3
  hours safely without basting, but every hour is best), until the
  skin is crisp and evenly golden, about 10 hours. (Basting often
  is the best way to ensure a crisp skin and a moist interior. You
  could not baste it as often, but the more you baste it, the crisper the skin, the more even the browning, and the
  juicier the interior.)
• At this point the turkey can be safely cooled and held until you’re ready to reheat and serve.
• Turn up the oven temperature to 375° F. Roast the turkey for 40 minutes, until the skin is even crisper and more golden and the meat is fully cooked through.
• Let cool at least 15 to 30 minutes before carving.