Rinse turkey and dry. Let stand at room temperature for 2 hours.
Heat oven to 450º. Combine melted butter and white wine in bowl. Fold a large piece of cheesecloth into quarters and cut it into a 17” four layer square. Submerse cheesecloth in butter and wine. Let soak.
Place turkey, breast side up, on a roasting rack in heavy roasting pan. Sprinkle ½ tsp. Salt and ½ tsp. Pepper inside turkey. Tie legs together. Fold neck flap under and secure with toothpicks.
Rub turkey with softened butter and sprinkle with remaining 1 ½ tsp. Salt and pepper.
Lift cheesecloth out of liquid and squeeze slightly.
Spread it evenly over turkey. Cook for 30 minutes.
Using pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine.
Reduce oven temperature to 350º and cook for 2 ½ hours more, basting every 30 minutes. When pan gets a lot of pan juice, spoon out for dressing.
After the third hour of cooking, remove and discard cheesecloth. Baste turkey with pan juices remaining in the pan. You may also use the butter and wine. Cook one more hour.
Watch to see how brown the turkey gets. If too brown, place a piece of tinfoil loosely over to of turkey.
Insert instant-read thermometer into thickest part of thigh. Should read 180º when done.
When fully cooked, transfer turkey to serving platter or just take out of oven and let set 30 minutes. Carve.