Turkey baked with wine, salted in brine

Ingredients:

For the brine:

• 1 turkey (6.8 kg), without neck and entrails
• 3/4 cup coarse salt
• 1/3 cup sugar
• 2 diced onions
• 2 diced carrots
• 3 diced celery stalks
• 1 whole head of garlic, halved crosswise
• 1/2 small bunch rosemary
• 1/2 small bunch sage
• 2 tablespoons coriander seeds
• 2 tablespoons fennel seeds
• 6 bay leaves
• 1 tsp crushed red pepper

For the herb butter:

• 225 g of butter at room temperature
• 2 tablespoons finely chopped fresh rosemary
• 2 tablespoons finely chopped fresh sage
• Salt

For the gravy:

• 2 cups dry white wine
• 2 liters of chicken broth
• 2 diced onions
• 2 diced carrots
• 2 diced celery stalks
• 4 crushed cloves of garlic
• 8 sprigs of thyme tied with thread
• 3 bay leaves
• Salt
• 1 cup wheat flour

Preparation:

1. Marinate the turkey in brine: In a container large enough to hold all the ingredients and the turkey, combine 2 liters of water with the salt, sugar, onion, carrot, celery, garlic, rosemary, sage, coriander seeds, fennel seeds, bay leaves, and crushed red pepper. Stir. Place the turkey in the brine and refrigerate for 3 days.
2. Make the herb butter: In a small bowl, combine the butter, rosemary, sage, and a pinch of salt. Using your fingers, gently run the butter under the turkey's skin to loosen the skin around the breasts and legs. Rub the butter under the skin, then rub it all over the bird to create a crispy, golden-brown crust during roasting. Tie the turkey's legs together with kitchen string to keep the turkey compact and attractive during cooking. The night before roasting, remove the turkey from the brine and pat dry with paper towels.
3. Prepare the ingredients for the gravy: In a baking dish, combine the onion, carrot, celery, garlic, thyme, and bay leaves. Season with salt. Place the turkey on top of the vegetables and refrigerate overnight, uncovered. This will allow the turkey skin to dry out, resulting in a luxuriously golden brown and crispy crust. Now that all the prep work is done, all you need to do is pop the bird in the oven tomorrow.
4. Preheat the oven to 230°C (450°F). Pour white wine into the roasting pan and place the turkey in a very hot oven for 35-40 minutes, until beautifully browned. Reduce the heat to 180°C (350°F). Baste the turkey with the juices and rotate the roasting pan every 30 minutes, as per the timer. Calculate the roasting time: 17 minutes per 1 pound (450g). If the turkey starts to burn, loosely cover it with foil.
5. Remove the turkey from the oven when a candy thermometer inserted into the thickest part of the thigh reads 165°F (74°C). (Make sure the thermometer probe does not touch the bone.) Transfer it to a rimmed baking sheet, cover with foil, and let rest for at least 30 minutes.
6. Prepare the gravy: Strain the roasting juices through a sieve over a large bowl and separate the vegetables. Allow the fat to rise to the surface. Discard the vegetables. Skim the fat from the meat juices, place it in a large skillet, and heat over medium heat. Add the flour and cook until the consistency of wet sand, 4-5 minutes.
   
   Stir the meat juices and chicken broth into the flour mixture. Bring to a boil and reduce heat to a simmer. Cook until thickened, 10-15 minutes. Taste and add salt if needed. Slice the turkey and serve with the gravy.