Preheat oven to 300 degrees.

Lay out a cookie sheet to gather juices when you open the turkey.

Use paper towels and dry turkey well. Once dry, place turkey into roasting pan.

Follow the directions on the turkey and remove the items inside that are not meant to be cooked inside the turkey.

Add 2 cups of chicken stock to the bottom of the roasting pan.

Combine melted butter white wine and stock into a saucepan. Set aside.

Combined softened butter, olive oil, lemon zest,sage, rosemary, thyme, minced garlic and sea salt. Mix until well combined.

Rub 1/2 the softened butter & herb mixture under the skin over the turkey breast and drumsticks. Be careful not to rip the skin. Spread remaining butter over the top of turkey skin.

Stuff the turkey with the lemon sliced in half and 3 pieces of garlic.

Take cheesecloth and fold large enough to cover top and sides of turkey. Dip cheese cloth into white wine and butter mixture coving the top and sides of the Turkey. Make sure it is not hot when you do this.

Place butter & white wine mixture on low over the stove to warm and use for basting. When the mixture runs low use pan juices.

Place turkey in oven and baste every 20 minutes until thigh meat registers 180-185 degrees F and if stuffed stuffing needs to register at 165 degrees F. Allow any where 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.

Allow turkey to rest 15 minutes before slicing to allow juices to soak back into meat, make gravy during this time with remaining pan juices.