Allow turkey to sit at room temperature for 1-2 hours.

Preheat oven to 425 degrees, with rack in lowest position so it will fit nicely into the oven. Prepare a roasting pan for turkey.

Combine kosher salt and pepper in a small bowl, rub the inside and outside of the bird with seasoning, getting under the skin when possible.

Stuff the cavity with chopped onion, celery, apple and garlic cloves. Truss the legs shut with cooking twine. Fold wing tips under and fold neck flap under.

In a small saucepan or in a microwave safe bowl, melt butter.

When melted, remove from heat and whisk in white wine and allow to cool because you’ll need to handle it.

Fold the cheesecloth into fourths (should be 4 layers).

Carefully, immerse cloth in butter mixture; let soak for 2-3 minutes. It is hot, so be careful.

Place turkey, breast side up, in the roasting pan.

Remove cheesecloth from butter mixture, squeezing gently into bowl (don’t wring it all out, just enough so it isn’t dripping). Reserve butter mixture for basting. It shouldn’t solidify since it has wine in it.

Lay cheesecloth over turkey. Roast 30 minutes.

Baste cheesecloth and exposed turkey with butter mixture. Reduce temperature to 350 degrees.

Roast, brushing every 30 minutes, 2 hours more. If the top starts to brown, loosely cover with a leaf of aluminum foil.

Remove turkey and discard cheesecloth. Baste turkey with pan juices and remaining butter. Return turkey to the oven, but facing in the opposite direction (if legs were first, put them in facing out). You want to evenly rotate the turkey to account for hot/cold spots in the oven and get an even brown.

Roast until skin is golden brown. Total roast time is about 2 ½ to 3 ½ hours.

Check turkey for doneness. All are different sizes, so a smaller turkey might need less time and a larger turkey, more time. Internal temperature should register at 165 degrees.

Allow to rest for 30 minutes.