Preheat the oven to 375 degrees F (190 degrees C).
Combine butter, sage, thyme, rosemary, salt, and pepper in a bowl.
Rub the butter mixture all over the turkey.
Place the turkey in a roasting pan.
Roast the turkey for 3 -4 hours, or until the juices run clear when you insert a knife into the thickest part of the thigh.
Remove the turkey from the oven.
Let it rest for 20 minutes before carving.
Meanwhile, make the gravy
Place the roasting pan on the stove over medium heat.
Add the flour and stir until the flour is incorporated and forms a paste.
Add the chicken broth and white wine, and bring to a boil.
Cook until the gravy is thickened, about 5 minutes.
Serve the gravy with the carved turkey.
Enjoy!