Preheat oven to 425°
Remove turkey from refrigerator and let rest for 1 hour before cooking. Carefully rinse and dry turkey inside and out, dry well. Select a roasting pan where the turkey will fit snugly but doesn’t hang over the side. Place ½ of the herbs into the pan as a bed for the turkey, roughly chop the remainder of the herbs and stuff inside the turkey. Squeeze the lemons over the turkey and place the rinds into the pan with the herbs.
Place the turkey inside the pan and rub with butter, season with sea salt and pepper.
Insert probe thermometer and set for 165°. The turkey will cook for approximately 2 hours. Pour wine and chicken stock in the bottom of the pan and place, uncovered in hot oven.
Baste after 1/2 hour, if you don't have enough juice in pan use some stock. Do not cover bird until browned and then loosely place foil over breast. If wings start to brown to early wrap with foil. If the breast starts to brown too much, loosely cover with foil and turn oven down to 400°.
Let turkey rest for 15 minutes before carving.