- Have the turkey deboned for you by your butcher and have him chop all the bones as small as possible (2inches) all the bones and trimmings for stock.
- Pick and chop all the herbs and garlic and set aside.
- Place the turkey skin side down on a clean surface and use a knife to make it as even as possible by removing some of the bulging meat and placing it into places that are a little thin. Once you have achieved an even consistent thickness dress with the salt, sugar and pepper and all the chopped herbs, rub the seasoning into the meat well and then proceed to roll it up into a salami shape, make sure to use the skin to seal the meat in.
- If you have a cheese cloth use it to wrap the turkey roast well and then bind the whole thing with butcher twine, this will help maintaining the shape while roasting.
- Melt the butter with the wine and reserve for basting.
- Place the bones in a roasting pan, add all the vegetables and herbs, and oil, mix well, and spread evenly on the bottom.
- Season the turkey with salt and pepper and lay on top of the vegetables.
- Wet the roast with a little chicken broth and place in a preheated oven at 325°f.
- Cook for 2hrs basting with the wine and butter mixture until done and if needed use chicken stock to the end. If you can rotate the roast after one hour so it will colour evenly.
- Remove from the oven and wrap the turkey with tin foil, reserve in a warm place until needed, do not poke holes into it.
- Mix the water and starch together and set aside.
- Add the remaining chicken stock to the pan and boil to reduce the liquid for a few minutes, strain the bones, vegetables and herbs through a fine mesh and place the juice in a pan on the stove to create a gravy.
- Boil for a few minute the add the starch mixture to the thickness you desire and serve.