1 (18 pound) turkey
1 (14 ounce) can chicken broth
Butter
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon basil
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/4 teaspoon marjoram
1 stick (1/2 cup) unsalted butter
1 cup dry white wine

Rinse turkey under cold running water and pat dry with paper towels.

Preheat oven to 325 degrees F.

Pour the chicken stock into roasting pan and place a roasting rack in the bottom of the pan. Rub the rack with butter to avoid the skin sticking. The new nonstick upside turkey roasting racks are great for this! If you intend to stuff the turkey, do it now.

Combine the garlic and spices in a bowl. Generously butter onto the surface of the turkey, and sprinkle the seasonings evenly over the entire surface. Place the turkey on the rack, breast side down. Bake for about 40 minutes.

Meanwhile melt the stick of butter and add the wine. Baste the turkey with this mixture after the 40 minute period, then baste the turkey about every 30 minutes with the butter/wine mixture and the pan juices.

About 1 hour before estimated time of doneness, remove the roasting pan from the oven and carefully turn the turkey breast side up and return to the oven. Check for doneness by inserting an instant read thermometer into the thickest part of the thigh. Look for an internal temperature of 170 degrees F.

Allow the turkey to rest for 20 minutes before carving.