Turkey:

1. Remove the bag of giblets from inside the turkey and discard or save for gravy or stuffing. Rinse the turkey inside and out with cold water. Dry with paper towels.
2. Mix 2 tablespoons of EVOO, rosemary, salt and sage to create a paste. Gently loosen and lift the skin of the turkey breast and rub the paste underneath. (Add stuffing in the body cavity at this time if you desire).
3. Place the turkey in a large roasting pan, breast side up, and rub with 1 tablespoon of EVOO. Add 2 cups of chicken broth (or water if preferred). Cover with a lid or tent with foil and roast at 325 degrees. (Follow the timetable provided for the roasting time based on the size of the turkey.) If using a meat thermometer, it should read 180 degrees for the turkey and 165 degrees for the stuffing.
4. Halfway through the cooking time, heat one cup of white wine and pour it over the turkey. One hour before serving, remove the foil tent, baste with the broth and finish cooking.
5. When the turkey is done, remove it from the oven and let it stand for 15 minutes before carving.

Gravy:

1. Remove the turkey from the pan. To cut back on fat, add 1/2-1 cup of water to the drippings left in the pan and use a large spoon to stir it together. Skim and strain the freshly roasted turkey drippings into a saucepan over medium heat.
2. Little by little, add arrowroot flour to the gravy and whisk, about a tablespoon per cup of broth. Reduce heat to a LOW BOIL and boil the liquid down until it thickens. This typically takes about 20 minutes. Whisk frequently!
3. Got lumpy gravy? I don’t think there’s a cook out there who hasn’t made lumpy gravy at least once. Lumps happen, and when they do, there’s a simple solution. Pour your gravy through a wire mesh strainer OR use an immersion hand blender.