Preheat oven to 450 degrees.
Combine all ingredients for herb butter together (I do this in a food processor); set aside.
Clean turkey - remove neck and gizzards from the cavity.
Rinse the turkey thoroughly with cold water, including the cavity.
Pat dry with paper towels.
Season the outside and cavity generously with salt and pepper.
If stuffing the bird, fill the cavity with stuffing. If not stuffing the bird, fill the cavity will extra vegetables.
Rub herb butter all over the outside of the bird, including the underneath.
Place chopped onion, carrots and celery in the bottom on the pan.
Add stock and wine.
Place bird on top of veggies and stock.
Cover loosely with foil.
Roast at 450 degrees for 30 minutes.
Turn oven down to 325 degrees and roast for 12-15 minutes per pound or until internal temperature (between the leg and breast) reaches 165 degrees.
Remove foil during the last 30 minutes of roasting if turkey needs to brown more.
Remove turkey from oven and let rest for 15 minutes before carving.