Rinse and dry turkey (remove anything in the cavity). Allow to rest at room temperature for 2 hours.
Meanwhile, preheat oven to 450˚F with rack on the lowest level. Open cheesecloth, and fold into a large square, one that will cover most of the turkey.
Meanwhile, just before preparing turkey for the oven, add butter and wine to a small saucepan. Heat on low until butter is melted. Remove from heat. Using tongs, add cheesecloth and allow to soak up wine and butter mixture.
Place turkey, breast side up, on a roasting rack in a large roasting pan. Fold wings tips behind the turkey. If stuffing the turkey, fill cavity loosely with stuffing** (do not pack it). Using kitchen twine, tie legs together with a bow. Fill neck loosely with stuffing (do not pack it) and secure flap with toothpicks.
Remove cheesecloth from the wine mixture, and drape it over the turkey breast, covering as much of the turkey legs as possible. Place turkey in the oven.
After 30 minutes, baste entire turkey very well with wine mixture* (use a turkey baster or a pastry brush). Work to baste and close the oven as quickly as possible.
Reduce oven temperature to 350°F and every 30 minutes baste turkey. After about 1 ½ hours, turn the pan around for more even browning (optional). After 2 ½ hours, carefully remove the cheesecloth (you may want to lightly baste it if you feel like it’s sticking slightly) and baste the turkey (if wine mixture runs out, use pan juices to baste). If the bottom of the pan is dry, add about one cup of broth, or if there is too much juice, remove some from the pan and reserve for gravy.
To check for doneness after 3 hours of roasting (or 4 for a 20 pound turkey), check the temperature of the turkey in the thigh (make sure to not touch the bone). The turkey is cooked once it reaches 180°F (and the breast and stuffing reach 165˚F or more). Continue to cook, basting every 30 minutes, until the turkey thigh reaches 180˚F and the juices run clear.
Once fully cooked, place turkey on a cutting board, and allow to rest for at least 30 minutes (or more) before carving (and removing stuffing).
While turkey rests, make turkey gravy (including pan juices and remaining wine basting mixture). Carve turkey and serve with stuffing and gravy.
*If butter hardens, heat wine mixture slightly to melt it. **Cook remaining stuffing in a buttered baking dish for 45 minutes at 375°F.14 pound turkey serves 10 and will take about 3 hours to cook. 20 pound turkey serves 14 and will take about 4 hours to cook.Be sure turkey temperature checked at the thigh (not touching the bone) measures 180˚F.