1. Rinse the turkey with cool water and dry with paper towels. Let stand for 2 hours at room temperature if frozen.

2. Preheat the oven to 450'' with the rack in the lower third.

Combine melted butter and white wine in a large bowl. Fold a large piece of cheesecloth into quarters and cut into a 17", four-layer square. Immerse cheesecloth in butter and wine; let soak.

3. Add vegetables to a large, heavy roasting pan. Place a roasting rack over the vegetables. Position turkey, breast side up, on rack. If turkey comes with a pop-up timer, remove it. Use an instant read thermometer. Fold the wings under the turkey. Season the cavity with salt and pepper. Rub the turkey with softened butter and season with salt and pepper.

4. Lift cheese cloth out of liquid and squeeze it slightly. SPread it evenly over the breats and about halfway down the sides of turkey. It can come over the leg area. Place the turkey, legs first, in oven. Cook for 30 minutes. Baste the cheesecloth and exposed parts of the turkey with butter and wine. Reduce the oven to 350 and cook for 2 more hours. The cheesecloth will turn black and hard...it is supposed to look like that. Baste every 30 minutes. Watch the pan juices. If the vegetables darkedn, add chicken stock or water.

5. Place neck and turkey by products in a fry pan and brown with 1/4 stick of butter. When fully brown, place them in the turkey roasting pan with the vegetables. The turkey parts need to simmer in the basting liquid for the last 2 hours.

6 After 2 1/2 hours of cooking, remove the cheesecloth and disgard. Turn the roasting pan so the breast is facing the back of the oven. Baste the turkey with the pan juices. Keep using up the butter and wine. Cook 30-60 more minutes, basting every 30 minutes.

7. After 3 hours of cooking, insert a read thermometer into the thickest part of the thigh. It should read 180 and the turkey should be golden brown.

8. When fully cooked, transfer to a serving platter and let rest for 30 minutes. meanwhile make the gravy.

Tom and Martha's Gravy combined

1. Take the neck meat out of the roasting pan and place them in a fry pan for a last browning. 2. Take the wine/butter juice and vegetables and drain the grease and fat out and add the 5 cups of Vegetable stock. Put all of that in the blender.

3. Add sauted' mushrooms if you want

4. Add flour to thicken

5. Add the browned turkey back in