Have the butcher bone the turkey, providing two boned breasts and two boned leg-thigh pieces. Each should weigh about 1 1/2 pounds. Save the bones for turkey stock.
Recipe information
Yield
Serves 8 to 10
Ingredients
Preparation
Step 1
Combine first 5 ingredients in small bowl. Let stand 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)
Step 2
Preheat oven to 350#176;F. Place carrots, celery and onions in bottom of large roasting pan. Roll leg-thigh pieces of turkey into loaf shapes and tie with string at 1 1/2-inch intervals to hold shape. Rub herb-oil mixture over all turkey pieces. Season turkey with salt and pepper. Place turkey pieces atop vegetables. Pour wine and 1 cup broth around turkey in pan. Bake until leg-thigh pieces register 180°F on thermometer and breast pieces register 170°F on thermometer, basting occasionally with pan juices, about 1 hour 45 minutes. Transfer turkey to platter. Tent with foil to keep warm.
Step 3
Strain pan juices into large glass measuring cup. Spoon fat from pan juices. Add enough remaining broth to measure 6 cups liquid. Melt butter in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Gradually whisk in pan juices and bring to boil. Reduce heat and simmer until thickened to sauce consistency, about 10 minutes. Season with salt and pepper.
Step 4
Remove string from leg-thigh pieces. Slice all turkey pieces. Arrange slices on platter; serve, passing gravy separately.
