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1
Position oven rack in bottom third of oven and preheat to 350F.
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2
Place shallots, garlic and thyme sprigs in a small ovenproof baking dish and drizzle with olive oil.
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3
Cover dish with foil and bake until shallots are very tender but not brown, about one hour.
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4
Uncover and cool 30 minutes.
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5
Place garlic, half of shallots and oil in work bowl of a food processor.
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6
Add chopped thyme, mustard, salt and pepper.
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7
Process until almost smooth.
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8
Transfer paste to a small bowl.
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9
Shallot paste can be covered with plastic wrap and refrigerated for up to four days.
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10
Rinse turkey inside and out with cold running water and pat dry.
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11
Starting at the neck end, carefully slide your hand between the turkey's skin and breast to loosen skin.
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12
Spread a half cup of shallot paste under skin and over breast meat.
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13
Tuck wings underneath the body of the turkey and tie legs together loosely with kitchen twine or dental floss so the turkey will hold its shape.
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14
Place turkey on a small wire rack set inside a large roasting pan.
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15
Spread a half cup of shallot paste all over the outside of the turkey neck, gizzard and heart and place onion, celery and thyme sprigs in the pan around turkey.
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16
Bring a cup of the wine and two cups of the broth to a boil in a medium saucepan.
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17
Pour boiling liquid into bottom of roasting pan.
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18
Cover breast loosely with foil and place turkey in oven.
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19
Roast for one and a half hours.
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20
Add a cup of the broth and a cup of wine to the pan and roast turkey another 30 minutes.
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21
Remove foil and add a cup broth to pan.
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22
Continue roasting until an instant-read thermometer inserted in the thickest part of the thigh registers 175 degrees F, another one to one and a half hours.
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23
During roasting, cover exposed parts of turkey with foil as needed to prevent over-browning and add more broth if pan juices evaporate.
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24
Remove turkey from oven and transfer to a platter.
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25
Tent turkey loosely with foil and let rest 30 minutes - its internal temperature will rise another 5-10 degrees.
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26
Reserving drippings and discard neck, gizzard and heart.
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27
Place turkey on a serving platter, carve and serve with gravy.
