Any dry white will do, such as pinot grigio or sauvignon blanc.
Drain any liquid from the turkey cavity.
Place the turkey on a rack set in a roasting pan.
Photo: Victor Protasio
Dry the cavity and skin well with paper towels.
Gently loosen skin, running fingers between it and the meat.
Rub half the mixture under the skin and the other half on the skin.
Add water and bring to a boil over high heat.
Strain through a fine sieve into a measuring cup (discard solids).
You should have 2 to 2 1/2 cups stock.
Set aside in the refrigerator.
When ready to roast the turkey, position rack in the lower third of oven; preheat to 475F.
Let the turkey stand at room temperature while the oven heats.
Fill the rest of the cavity with some of the remaining onions, carrots and celery.
Place any remaining vegetables in the roasting pan.
Rub oil over the turkey.
Pour wine into the pan.
Place the pan in the oven and reduce the temperature to 350.
Let rest for at least 20 minutes.
Pour the drippings into a fat separator or a large measuring cup.
Slowly add the remaining 1/4 cup flour.
While whisking, slowly add 2 cups stock and 2 cups defatted drippings and bring to a simmer.
(You should have about 1/2 cup leftover drippingsreserve to adjust the consistency of the gravy before serving.)
While whisking, slowly add the cornstarch mixture and whisk until thickened.
Pour the gravy into a serving bowl or gravy boat and stir in finely chopped herbs.
Carve the turkey and serve with the gravy.
To make ahead
Dry-brine turkey (Step 1) up to 2 days ahead.
Refrigerate giblet stock (Step 2) for up to 2 days.
Switch out the water every hour to ensure you maintain a safe temperature.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
