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1
Preheat the oven to 350u00b0F.
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2
For the stuffing, melt the butter in a medium skillet on low heat. Cook the onion and bacon, stirring, until the onion is soft. Set aside to cool. Combine the onion mixture and remaining ingredients in large bowl and season to taste.
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3
For the turkey, fill the neck cavity loosely with stuffing and secure the skin over the opening with small skewers. Fill the large cavity loosely with stuffing and tie the legs together with kitchen string.
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4
Place the turkey on an oiled wire rack in large shallow roasting pan. Pour 1 cup water into a pan. Brush the turkey all over with half the butter. Cover the turkey tightly with two layers of greased foil and roast it for 2 hours.
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5
Uncover the turkey and brush it with the remaining butter. Roast the turkey, uncovered, for about 1 hour or until cooked through. Transfer the turkey to a platter. Cover loosely with foil and let it stand for 20 mins before carving.
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6
Pour the drippings from the pan into a large measuring cup. Skim 1 tbsp of fat from the drippings and return the fat to the roasting pan. Skim and discard fat from remaining drippings and reserve the drippings. Sprinkle the flour into the pan.
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7
Place the pan on the stove and cook, stirring, until the mixture bubbles and is well-browned. Gradually stir in the stock, wine and reserved drippings. Cook, stirring, until the gravy boils and thickens. Strain the gravy into a gravy boat and serve it with the turkey.
