Let turkey stand at room temperature up to 2 hr. Position rack in lower third of oven and preheat to 325°F.

Rinse turkey inside and out and pat dry with paper towels. Trim off and discard excess fat. Season turkey inside and out with salt and pepper, and place 2 Tbs. of the herbs and the bay leaf inside the body cavity. Truss turkey as desired, spread 2 Tbs. of the butter over the turkey breast and evenly coat outside of turkey with remaining 2 Tbs. herbs. Place turkey on a rack in a large roasting pan.

Fold a 3-ft. square piece of cheesecloth into quarters, dampen with water and drape it over the breast, leaving drumsticks exposed. Transfer to oven.

In a saucepan over medium heat, warm remaining 6 Tbs. butter with broth and wine until butter melts. After 30 min., baste turkey with butter mixture through the cheesecloth. Continue roasting, basting every 20 min., for 1 1/2 hr. more. Then remove the cheesecloth and baste every 30 min. with butter mixture and pan juices until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 175°F, about 1 1/2 hr. more (about 3 1/2 hr. total).

Transfer turkey to a cutting board, cover loosely with aluminum foil and let rest about 20 min. before carving.