- 1 12- to 14-pound fresh turkey
- 1 yellow onion, peeled and quartered
- 2 celery ribs, each cut into 3-inch pieces
- 1 carrot, cut into 3-inch pieces
- 1/2 cup butter (1 stick), melted
- 1 tablespoon kosher salt
- 1/2 tablespoon freshly ground black pepper
- 2 tablespoons flour
- 1/3 cup white wine
- 1 14.5 ounce can chicken broth
- Preheat oven to 400° F.
- Rinse the turkey and pat dry. Strew the roasting pan with the vegetables. Place the turkey on a rack in the vegetable-lined pan. Brush the turkey with half the melted butter. Sprinkle with the salt and pepper, and stuff the turkey. Roast at 400° F for 30 minutes. Baste with the remaining butter and any juices that have collected. Decrease oven to 325° F and roast for about 3 1/2 hours more or until a thermometer reads 180° F when inserted in the thigh.
- Transfer the turkey to a carving board, cover loosely with foil, and let rest for 20 minutes. Strain the pan juices into a saucepan, discarding the solids. Skim off the fat, reserving 2 tablespoons.
- In a large skillet, over medium-low heat, blend the reserved fat with the flour, whisking constantly until the flour turns golden. Whisk in the wine and pan juices, cooking until slightly thickened, 5 to 7 minutes. Slowly thin with the broth.