Preheat the oven to 450°F and set the oven rack to the lowest shelf. Transfer the turkey to the oven for 30 minutes.

Meanwhile, in a small saucepan, combine lavender, fresh herbs, honey, balsamic vinegar, garlic, and white wine. Bring to a simmer over medium heat, stirring occasionally.

Simmer 2-3 minutes then remove from heat.

Pour ¼ of the lavender mixture over the turkey. Add 2 cups of water to the bottom of the roasting pan. Reduce the oven to 350°F and transfer the turkey back into the oven.

Continue cooking, basting every 40 minutes with additional lavender mixture until it reaches an internal temperature of 170°F.

Add an additional 1-2 cups of water to the bottom of the roasting pan halfway through cooking.

Remove the turkey from the oven and tent the turkey loosely with foil. Allow to rest for 20-30 minutes.

Carve the turkey and serve. Enjoy!