Combine 4 cups water, the salt, coconut sugar, peppercorns, herbs, garlic, and onion in a saucepan. Peel the lemon with a vegetable peeler, add the peel to the pan and squeeze in the juice. Bring to a boil and cook, stirring, until the salt and sugar have dissolved. Let cool. Add the wine to the mixture.

Remove the neck and giblets from the turkey and rinse with cold water. Line a large stock pot or bucket with a brining or oven roasting bag. Place the turkey inside, pour in the brining mixture and add 5 quarts of cold water (or enough water to cover the turkey. Press out as much air as possible and seal the bag. Refrigerate for 24 hours.

The day of roasting the turkey, preheat the oven to 425 degrees. Remove the turkey from the brine and rinse with cold water inside and out. Discard the brine. Pat the turkey dry, place in a roasting pan, and let sit at room temperature for 30 minutes. Season the inside of the turkey with salt and pepper. Tuck the wings under, stuff the turkey if desired, not forgetting the neck cavity. Secure the flap at the neck cavity with a toothpick and tie the legs together. Rub ¼ cup of softened butter all over the turkey skin and season generously with salt and pepper. Place in the oven for 30 minutes.

In a saucepan, heat the remaining 1 cup of wine with the remaining ½ cup butter until the butter melts. After 30 minutes of roasting the turkey, reduce the oven temperature to 350 degrees and continue to roast, basting with the wine butter mixture every 30 minutes, for 2 – 2 ½ more hours or until an instant read thermometer inserted into the thickest part of the thigh reaches 165 degrees. If the turkey starts to brown too much, cover loosely with foil. Remove the turkey from the oven, cover with foil and let sit for 30 minutes before carving.