4mediumcarrotspeeled and chopped into large pieces
4stalks celerycut into large chunks
2mediumyellow onionpeeled and cut into wedges
4clovesgarlicpeeled and smashed flat
1/2cupdry white wine
2cupsturkey or chicken stock
Preheat your oven to 350°F and move the rack in your oven down to the second from the bottom slot. Line a turkey roaster with long sheets of aluminum foil that are long enough to wrap up and over the turkey, without touching it!
Remove any giblets from the turkey cavity. Dry the turkey thoroughly with paper towels. Season the inside of the turkey with salt and pepper if desired.
Place the turkey in the middle of the prepared roasting pan.
In a small bowl, combine the butter, minced shallot, poultry seasoning and minced garlic. Spread the butter herb mixture over the turkey. Sprinkle with salt and pepper.
Place HALF of the carrots, celery, onion and garlic inside the cavity. Place the OTHER half around the turkey in the roasting pan for flavor in the drippings!
If needed, tie the drumsticks together with kitchen twine, and make sure to tuck the wing tips under the turkey.
Mix the turkey broth and the wine together, then pour into the CAVITY of the turkey, letting the excess run out into the bottom of the pan.
Bring the excess aluminum foil up and over the top of the turkey, and seal the ends together, making sure that the foil doesn't touch the turkey at all.
Bake the turkey in the preheated oven for 2 hours. Uncover the turkey, and continue baking until the skin turns golden brown and an instant-read thermometer inserted into the thickest part of the thigh near the bone reads 185° F, another hour or hour and a half, depending on the size of your turkey.
Remove the turkey from the oven. Remove as much of the drippings as you can from the pan then cover the turkey with a doubled sheet of aluminum foil and allow to rest for 20 minutes before carving.
Make the turkey gravy while the turkey rests and get your other side dishes finished.
Carve and serve with the gravy.
The aluminum foil acts like an oven bag and keeps the turkey tender and moist, but it also can cook it faster than an uncovered turkey. Luckily because you have steamed moisture into the turkey for 2 hours, it helps with accidental overcooking!