Combine the zest, pepper, and salt. Remove anything in the turkey cavity, and reserve in a Ziploc bag to make stock at a later time. Rinse and pat dry, then season all over with the orange, pepper, and salt mixture, including the cavity. Place into a bag or container and marinate for 24-48 hours in the refrigerator.

Preheat oven to 400 convection, or 425 regular.

Using a stand or hand mixer, cream together the butter, salt, pepper, paprika, cinnamon, honey, rosemary, and thyme until smooth. Set aside.

Cover the wing tips with foil, and tuck under the breasts to prevent them from burning.

Pat the bird dry, and place on the center rack of the oven for 30-35 minutes. Once the skin has begun to brown, remove the bird from the oven and baste with the butter collected at the bottom of the pan.

When returning the bird to the oven, rotate 180 degrees, reduce heat to 375 convention (400 regular), and pour wine over the bird (once the bird is sitting on the rack). Roast 30 more minutes, then pull from the oven and baste with butter and fat drippings once more. Roast for 20-25 minutes, until the skin has darkened in color. If the turkey is too browned, tent the areas with foil. Reduce heat to 325 convention (350 regular), and roast for 35-45 more minutes, or until a thermometer inserted into the breast (make sure to not hit the bone), reads 163-165 degrees.

Remove from oven and allow to rest for 15 minutes before carving. Serve with stuffing and cranberry sauce!