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Remove the gizzard, beck and plastic pieces from the turkey. Pat it dry.
Combine 2 sticks of butter, 0.25 oz sage, 0.25 oz rosemary, 0.25 oz thyme, 1 tablespoon onion powder, 1 tablespoon garlic powder, and salt and pepper to make a compound butter. Run this under the skin of the breast and all of the turkey until it is completely coated.
Stuff the inside of the turkey with vegetables and additional fresh herbs (optional).
Tie the legs together with kitchen twine or a thick strip of twisted up cheese cloth.
Melt 1 stick of butter in a pot over medium-low heat. Add 1 tablespoon AP seasoning, 2 cups white wine, 2 cups chicken broth, 0.25 oz sage, 0.25 oz rosemary, 0.25 oz thyme, half of a lemon, and 4 crushed garlic cloves. Allow this to simmer on low for 5-10 minutes.
Add the 3x10 cheese cloth to the basting sauce until it is drenched. Completely cover the turkey in the cheese cloth.
Cook the turkey at 325°F, basting every 30 minutes. The turkey will cook faster with the cheese cloth, approximately 10 minutes per pound. Temp the turkey after 2.5 hours and every 15 minutes after until it reaches just under 165°F.
Remove the cheese cloth and allow the turkey to rest.