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1
Preheat oven to 325 F.
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2
Rinse turkey inside and out and pat dry.
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3
Fold neck skin under body and fasten with a small skewer.
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4
Using small skewers secure wings to body.
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5
Transfer turkey to a rack set in a roasting pan and melt butter.
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6
Brush inside of turkey with some butter and season with salt and pepper.
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7
Put herb sprigs inside body cavity.
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8
Brush outside of turkey with remaining butter and season with salt and pepper.
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9
Loosely tie drumsticks together with kitchen string.
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10
Roast turkey in middle of oven 1 hour.
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11
Add water to pan and roast turkey, basting every 20 minutes, 2 hours more, or until a meat thermometer inserted in fleshy part of a thigh registers 175 F. and juices run clear when thigh is pierced.
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12
Transfer turkey to a heated platter and reserve juices in pan.
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13
Remove skewers and discard string.
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14
Let turkey stand 30 minutes.
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15
Finely chop onion.
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16
Skim fat from reserved pan juices and reserve 1/2 cup fat (for sauteing onions, below, and for stuffing).
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17
On top of stove deglaze pan with wine over moderately high heat, scraping up brown bits, and boil mixture until reduced to about 1/2 cup.
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18
Add 4 cups stock and bring to a simmer.
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19
Pour wine mixture through a sieve into a saucepan.
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20
In a large, heavy skillet saute onion in 1/4 cup reserved fat over moderately high heat, stirring frequently, until browned, about 15 minutes.
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21
Stir in flour and cook roux over moderately low heat, whisking, 3 minutes.
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22
Bring wine mixture to a simmer.
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23
Add hot wine mixture to roux in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, 10 minutes.
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24
Whisk in additional stock to thin gravy to desired consistency.
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25
Season gravy with salt and pepper and transfer to a heated sauceboat.
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26
Garnish turkey with herb bouquet and serve with gravy.
