Thanksgiving Turkey And Gravy

• 1 12- to 14-pound fresh turkey
• 1 yellow onion, peeled and quartered
• 2 celery ribs, each cut into 3-inch pieces
• 1 carrot, cut into 3-inch pieces
• 1/2 cup butter (1 stick), melted
• 1 tablespoon kosher salt
• 1/2 tablespoon freshly ground black pepper
• 2 tablespoons flour
• 1/3 cup white wine
• 1 14 1/2-ounce can chicken broth

1. Preheat oven to 400u0b0 F. Rinse the turkey and pat dry. Strew the roasting
2. pan with the vegetables. Place the turkey on a rack in the vegetable-lined pan. Brush the turkey with half the melted butter. Sprinkle with the salt and pepper, and stuff the turkey. Roast at 400u0b0 F for 30 minutes. Baste with the remaining butter and any juices that have collected. Decrease oven to 325u0b0 F and roast for about 3 1/2 hours more or
3. until a thermometer reads 180u0b0 F when inserted in the thigh. Transfer the turkey to a carving board, cover loosely with foil, and let rest for 20 minutes. Strain the pan juices into a saucepan, discarding the solids. Skim off the fat, reserving 2 tablespoons. In a large skillet, over medium-low heat, blend the reserved fat with the flour, whisking constantly until the flour turns golden. Whisk in the wine and pan juices, cooking until slightly thickened, 5 to 7 minutes. Slowly thin with the broth.

turkey, yellow onion, celery, carrot, butter, kosher salt, freshly ground black pepper, flour, white wine, chicken broth

Taken from www.myrecipes.com/recipe/thanksgiving-turkey-gravy (may not work)