Place wine and enough water to reach 1 1/2 inches up the side of a shallow roasting pan. Place a roasting rack in pan.
In a small bowl stir together honey, orange zest, rosemary, garlic powder and salt and pepper to taste. Reserve 1/4 cup of the honey mixture.
Using fingertips, loosen and lift skin from turkey breast, being careful not to tear skin. Spread remaining honey mixture under breast skin. Tie legs together with kitchen twine; tuck wings under. Place turkey on roasting rack. Season with salt and pepper to taste, and cover loosely with foil. Roast 30 minutes.
Reduce oven temperature to 350F. Uncover turkey and baste with pan drippings. Roast, uncovered, 1 1/2 hours, basting with pan drippings every 30 minutes.
Remove turkey from oven and rub with reserved honey mixture. Roast, uncovered, 30 minutes more or until an instant-read thermometer registers 165F when inserted into thickest part of the breast.