Preheat oven to 325 degrees. Place turkey on roasting rack in a large roasting pan, breast side up.
In a small bowl, mix olive oil, butter, garlic, lemon juice, mustard, herbs and salt and pepper. With your hands (gloves will come in handy here), massage about 1/2 the mixture evenly all over the turkey.
Carefully lift up the skin (you don't want to rip it, so gently slide your finger between the skin and the meat to loosen it) and add the rest of the mixture under the skin. Focus on the breast, and legs --- this will create even MORE flavor. Pour the wine into the bottom of the roasting pan.
Roast the turkey until the skin is golden brown, about 4 hours, or until a thermometer registers 160 degrees. If the skin starts getting too brown before the turkey is finished, cover loosely with foil.
VERY IMPORTANT: Keep an eye on the wine level! I usually take a peek every 15-20 minutes. If the wine starts to evaporate add another 2 cups of wine. Depending on the size of your turkey, you may go through an entire bottle, or 2 of wine. That's ok!! The wine keeps the meat nice and moist, plus adds flavor!
Remove from oven and rest the turkey for about 15-30 minutes.