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For garlic paste:.
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Preheat oven to 350F
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Arrange garlic, cut side up, in 8x8x2-inch glass baking dish.
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Drizzle with 6 tablespoons oil.
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Cover dish with foil.
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Bake until garlic is very tender but not yet brown, about 1 hour 20 minutes.
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Uncover and cool 45 minutes.
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Squeeze garlic cloves to remove from peel.
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Place 1 cup garlic cloves in processor (reserve remainder for another use).
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Add butter, rosemary, mustard, salt, and pepper.
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Process until almost smooth.
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Transfer paste to small bowl.
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(Can be made 4 days ahead.
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Cover; chill.
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).
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For turkey and gravy:.
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Set rack in bottom third of oven and preheat to 350F
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Rinse turkey inside and out; pat dry.
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Starting at neck end, carefully slide hand between skin and breast meat to loosen skin.
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Rub 1/2 cup garlic paste over breast meat under skin.
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If stuffing turkey, spoon stuffing into neck and main cavities.
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Tuck wings under; tie legs together loosely to hold shape.
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Place turkey on small rack set in large roasting pan.
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Rub 2/3 cup garlic paste all over outside of turkey; reserve remaining paste for gravy.
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Place reserved turkey parts, onion, celery, and carrot in pan around turkey.
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Boil wine in medium saucepan 2 minutes.
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Pour 1 cup wine and 1 cup broth into pan.
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Roast turkey 1 hour.
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Pour 1 cup broth over turkey; cover turkey breast loosely with foil.
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Roast 1 hour.
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Pour 1 cup wine and 1 cup broth over turkey.
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Cover breast and top of drumsticks loosely with foil.
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Roast turkey 1 hour.
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Pour 1/2 cup broth over turkey.
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Roast uncovered until thermometer inserted into thickest part of thigh registers 175F, covering any exposed parts of turkey with foil as necessary if over-browning, about 1 hour 10 minutes longer for unstuffed turkey and 1 hour 45 minutes for stuffed.
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Remove from oven.
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Using bulb baster, transfer any juices from main cavity of unstuffed turkey to turkey roasting pan.
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Transfer turkey to platter; let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees).
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Pour turkey pan juices into medium bowl; scrape in any browned bits from pan.
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Spoon off fat from top of juices, reserving 3 tablespoons fat.
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Strain juices into large glass measuring cup, pressing hard on solids.
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Add remaining 1/2 cup wine and enough chicken broth to turkey pan juices to measure 6 cups.
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Heat reserved 3 tablespoons turkey fat in heavy large pot over medium-high heat.
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Add mushrooms; saute until brown and juices evaporate, about 18 minutes.
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Mix in remaining garlic paste.
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Sprinkle with flour and stir until flour begins to brown, about 2 minutes.
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Gradually whisk in 6 cups broth mixture.
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Bring to boil, scraping up browned bits.
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Boil until gravy coats spoon lightly, about 8 minutes; season with salt and pepper.
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Serve turkey with gravy.
