In a roasting pan large enough to fit the turkey, combine the orange, lemon, rosemary, thyme, onions, carrots and celery. Mix well. Stuff some of the mixture into the cavity of the turkey, then arrange the rest in an even layer in the pan. Place the turkey on the mixture in the pan.
Roast for 2 to 21/2 hours. The temperature of the breast should reach 160 degrees, and the thigh should reach 170 degrees. If the turkey begins to darken too much, cover with foil.
Transfer the turkey to a serving platter, wrap with a layer of foil and then place several kitchen towels over it to keep it warm.
Use a slotted spoon to remove and discard the herbs and vegetables from the roasting pan. Place the pan on the stovetop over medium heat and bring the juices to a simmer. Add the white wine and scrape up any browned bits in the pan. Pour 1 cup of the broth into the pan, whisking continuously
In a small bowl, combine the flour with the remaining broth and whisk until smooth. Add to the pan and whisk continuously while simmering for 5 minutes. Strain the gravy, then season with sage, salt and black pepper. Serve alongside the turkey.
Nutrition information per serving: 460 calories; 220 calories from fat (48 percent of total calories); 24 g fat (9 g saturated, 0 g trans fats); 200 mg cholesterol; 2 g carbohydrate; 0 g fiber; 0 g sugar; 56 g protein; 480 mg sodium.
ASIAN MODERN TURKEY AND GRAVY
Start to finish: 21/2 to 3 hours
12- to 14-pound turkey
For the compound butter:
1/2 cup unsalted butter, softened
1 tablespoon salt
1 teaspoon ground black pepper
Zest of 2 lemons
1/4 cup minced fresh chives
3 tablespoons grated fresh ginger
2 tablespoons toasted sesame oil
For the filling:
3 lemons, each cut into 8 wedges
4 Thai chilies, halved
2 cups shallots, halved
2 medium yellow onions, cut into wedges
For the gravy:
1/2 cup sake