Perfect Turkey & Gravy. *Rob's Go-To Turkey Recipe!

18# turkey, neck and giblets removed
2 cups kosher salt
1/2 cup butter, melted
2 Lg. onions, peeled/chopped
4 carrots, "--
4 stalks celery, "--
2 sprigs fresh thyme
1 bay leaf
1 cup dry white wine

1. Rub turkey in/out with salt.  Place bird in pot and cover with cold water.  Refrigerate for 12 hours, or overnight.
2. Preheat oven to 350 degrees; thoroughly rinse in/out of turkey, and discard the brine mix.
3. Brush turkey with 1/2 the butter.  Place breast-side down on roasting rack in shallow roasting pan.
4. Stuff cavity with 1 onion/half the carrots/half the celery, and 1 sprig thyme & bay leaf.  Scatter the rest in the pan base and cover with white wine.
5. Roast uncovered 3 1/2 to 4 hours; until internal temp of thigh is 180 degrees.  
6. WHILE ROASTING:  Turn it breast side up 2/3 through roasting time.  Brush with rest of butter.
7. Let stand 30 minutes before serving.  

GRAVY:

*SAVE water from boiled potatoes (mashed)

1. Liquid in roasting pan is used.  set aside 1/4 cup to pour over turkey just before serving.
2. Sift flour into liquid--just enough to absorb grease.  *If you do not have a sifter, shake some flour in cold water until pasty, then add to liquid.
3. Turn unit on until ix bubbles, and gradually add potato water "to taste"...then simmer for 3-4 minutes.