Place turkey, breast side up, on rack in a shallow roasting pan. Combine the white wine and melted butter, pour over the turkey, then sprinkle with the salt and pepper.
Place the turkey in the preheated oven and let roast undisturbed for the first 1 1/2 hours, then baste with the butter/wine pan juices every 30 minutes until turkey is fully cooked, about 3 to 3 1/2 hours in total cooking time.
*Can add a little more wine to the pan if needed for basting juices and loosely tent the turkey with foil if it starts turning too brown.
Turkey is done when a meat thermometer inserted into the inner thigh registers 165°F/73C and the juices run clear. Remove the turkey from the oven and place on a cutting board. Allow to rest for 25-30 minutes before carving to allow the juices to redistribute. In the meantime, make a tasty homemade gravy with the pan juices!