1. Begin thawing turkey, still in packaging, 3 to 4 days before cooking by placing in roasting pan on bottom shelf of refrigerator. Allow 24 hours of thawing time for every 5 pounds. The night before cooking, unwrap turkey. Remove any packets or extra turkey parts inside the turkey cavity. (You can save the extra parts for making gravy, or discard it.) Place turkey, breast-side up, in roasting pan on a rack. 
2. In a small bowl, combine herbes de Provence, salt, pepper and butter. Rub mixture into skin of turkey, as well as under skin of the breast. Stuff the cavity with garlic, shallots, lemon, thyme, rosemary, sage and marjoram. Tie the legs together with kitchen twine. Place turkey back in fridge until ready to cook.  
3. Preheat oven to 375° F. Take turkey out of fridge 30 to 45 minutes before cooking. Add wine to bottom of roasting pan. Place turkey in oven. Cook for 1 hour. After 1 hour, turn the turkey around. Insert instant-read meat thermometer into thickest part of thigh. Depending on turkey size, estimate 15 to 17 minutes per pound. Cook until thermometer reaches 165° F. If breast or legs begin to darken too much, tent with foil. When ready, remove from oven. Let rest for 30 to 45 minutes before slicing.
4. Untie the legs. Discard ingredients stuffed inside the cavity. Reserve pan drippings for making gravy. When ready to serve, garnish with fresh herbs and lemon halves.

Calories: 773, Fat: 33 g (10 g Saturated Fat), Cholesterol: 372 mg, Sodium: 782 mg, Carbohydrates: 3 g, Fiber: 1 g, Protein: 109 g.