Preheat your over to 400. Remove the neck and giblets from the cavity and place them in the bottom of your roasting pan. Throw out the liver. Pat the turkey dry with paper towels and tuck the wings underneath the turkey body.
In a small bowl, stir together the Lemon Garlic, butter, and the black pepper. With your fingers, starting at the back cavity, gently loosen the skin over the breast from the meat, without tearing the skin. Spread the butter mixture evenly under the skin. Spread more of the mixture over the outside of the legs and thighs. Season the whole bird, including inside the cavity, with salt.
Wash your greased up hands and then tie the turkey legs together with kitchen twine. Place the bird in the roasting pan with the giblets. If you have a small rack, put the turkey on that. Pour the wine in the bottom of the pan. (Throughout cooking, if the pan dries, add a little more wine.)
Roast the turkey for one hour at 400. Reduce the heat to 350 and tent the turkey with foil. Roast until an instant read thermometer inserted in the thickest part of the thigh registers 165, about 1 ½ -2 hours more. (For even more crispy skin, remove the foil for the last 10 minutes.) Transfer the turkey to a cutting board and let rest for 30 minutes before carving and serving, with more Lemon Garlic on the side. Reserve your pan the for gravy!