The day of - remove turkey from brine. Pat try with paper towels. Remove butter mixture from the ziplock bag and cut into 1/4' thick disks. Gently separate turky skin from meat by running your hand inbetween the two. Slide butter disks under skin in an even layer, until bird brest is evenly covered. let dry in the Turkey refridgeratorfor 2-3 hours in the refridgerator before cooking.
Preheat oven to 450 F.
In a large roasting pan, arrange celery, carrots, and half of quartered onion along the bottom. Add chicken stock and wine, set aside.
Season turkey cavety and outside skin with salt and pepper. Stuff inside of turkey cavity with remaining onion quarters, lemon quarters (add juices to bottom of roasting pan first), and fresh herbs (whole). Truss if necessary. Insert a pop-up thermometer at an angle about 3" down from the neck cavity and 2" from the breast bone, in the thickest part of the breast
Place turkey on the bed of vegetables in the roasting pan and tent with aluminum foil. Place turkey in the oven and reduce oven temperature down to 375 F. Roast for 1 hr, then baste with pan juices every 20 minutes until thermometer pops up or an instant-read thermometer inserted into the thigh registers 180 F. (about 3-4 hrs)
Note: if drippings evaporate add more stock & wine 1-2 cups at a time to moisten.
Let rest 20-30 minutes before serving/carving.