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1
Heat oil in large saucepan over medium heat.
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2
Add turkey neck and giblets; brown, turning, until golden brown, about 5 minutes.
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3
Add carrots and celery, cook, stirring occasionally, until golden, about 5 minutes.
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4
Add broth and 2 cups water.
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5
Simmer until liquid is reduced to 5 cups, about 25 minutes.
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6
Strain stock through a sieve into a bowl and reserve.
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7
Discard solids.
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8
Preheat oven to 425*F.
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9
Rinse turkey inside and out and pat dry with paper towels.
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10
Season turkey inside and out with salt and pepper.
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11
Loosen skin from meat with fingers and carefully place sage leaves between skin and meat, keeping leaves flat.
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12
Loosely fill neck cavity with sage sprigs and some onion.
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13
Fold neck skin under turkey and secure with toothpicks.
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14
Tuck wings under and fill body cavity with more onion and sage.
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15
Tie legs together with kitchen string.
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16
Place turkey, breast side up, on roasting rack in a large metal roasting pan.
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17
Add 1 cup water to the pan.
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18
Roast turkey in middle of oven, about 30 minutes.
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19
Reduce oven temp to 350*F and pour melted butter over turkey; continue to roast 2 hours, adding additional water (1/2 cup at a time) if pan is dry, placing remaining quartered onions around turkey after 1-1/2 hours.
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20
Roast until onions are tender but not falling apart, about 30 minutes.
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21
Transfer onions, as cooked, with a slotted spoon to a bowl, cover and keep warm.
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22
Total roasting time for turkey should be 2-1/2 to 3 hours or until instant read thermometer inserted 2 inches into inner thigh registers 180*F.
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23
Transfer turkey to platter, reserving roasting pan and juices for gravy, and remove toothpicks.
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24
Let turkey stand, loosely covered with foil, 30 minutes before carving.
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25
Skim some fat from roasting pan and place pan over 2 burners.
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26
Add wine to pan to deglaze, boiling over med high heat until wine is reduced by half, about 5 minutes.
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27
Sprinkle flour over wine and cook, whisking, 2 minutes.
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28
Whisk in 3 cups reserved turkey stock and simmer, whisking constantly, until reduced to 3 cups, about 7 minutes.
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29
Strain gravy through a sieve into medium saucepan (discard solids) and keep warm, covered, over very low heat.
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30
Salt and pepper to taste.
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31
Carve turkey and serve with onions and gravy.
