1Rinse in cold water & pat turkey down with clean paper towels.
Stuff lemon slices and garlic cloves under skin.
Rub turkey down with butter. And season with lemon pepper.
2Add 1/4 cup dry white wine with one cup chicken stock. Cover with foil.
Bake at 325 for 2 1/2 hours or til done. Basting in between. Last half hour of baking remove tinfoil. Remove from oven cover and Let rest.
3LEMON WINE SAUCE
Add 3/4 cup dry white wine, cup of broth from turkey, and 1/4 cup lemon juice to pan bring to boil, reduce and cook down half.
Cut half stick cold butter into cubes and add to sauce continue to whisk till melted. Turn sauce off add fresh thyme.
Serve sauce over turkey and potatoes.