Roast Turkey with White Wine-Herb Pan Sauce

Preheat oven to 325 degrees. Spoon stuffing into turkey and truss or skewer cavity closed. Arrange turkey breast side up in a large shallow roasting pan. Surround turkey with giblets, onions and carrots. Rub turkey breast with 1/4 cup butter and season with salt and pepper. Moisten a 10x20 inch piece of cheesecloth, fold in half and place over turkey breast. Roast turkey 30 minutes. Meanwhile, heat 1/2 cup broth, 1/2 cup butter and oil in a small saucepan over low heat until butter melts. Baste turkey with half of butter mixture. Roast 30 minutes and baste with remaining butter mixture. Continue roasting about 2 3/4 hours until a thermometer in thigh reads about 170 degrees and juices run clear, basting every 20 minutes with pan juices-remove cheesecloth during last 20 minutes of roasting. Transfer turkey to a platter and tent with foil. Degrease juices in roasting pan. Place pan over burners on stove top and cook about 10 minutes until vegetables are brown. Add 3 cups broth and wine. Boil until reduced by half, about 25 minutes. Strain into a small saucepan, pressing on solids. Degrease sauce and heat to a simmer. Add herbs and simmer 5 minutes. Serve separately with turkey.