1	15-pound (7.2 kg) turkey with giblets

2	tablespoons (30 ml) chopped fresh thyme or 2 teaspoons (10 ml) crushed dried

1	tablespoon (15 ml) chopped fresh sage or 1 teaspoon (5 ml) crushed dried

12	large cloves garlic, smashed with the sides of a knife

1/4	cup (60 ml) dry white wine (optional)

1	onion, peeled and cut into quarters

2	carrots, peeled and sliced

2	celery ribs with leaves, coarsely chopped

4	cups (960 ml) 98% fat-free, no-salt-added canned chicken broth

2	parsley sprigs

1	small bay leaf

1/4	cup (60 ml) dry red wine

salt (optional) and freshly ground pepper

1. Place oven rack in lowest position; preheat oven to 325°F (160°C), Gas Mark 3.
2. Remove and set aside neck and giblets for gravy. Remove and discard any fat from turkey. Wash turkey; pat dry with paper towels. Combine thyme, and sage. Sprinkle turkey with the mixture. Place turkey on a rack in a large roasting pan. Place garlic cloves in body cavity.
3. Loosely tent turkey with heavy-duty aluminum foil. Roast turkey, breast side up, for 3 1/2 hours or until an instant meat thermometer registers180°F when inserted in the thickest part of a thigh, rotating the pan and removing the foil tent after 2 1/2 hours roasting time. If using wine, baste turkey several times with white wine.
4. Meanwhile, rinse neck and giblets; remove and discard neck skin and any fat. Place neck and giblets in a large saucepan with onion, carrot, celery, chicken broth, parsley sprigs, and bay leaf. Bring to a boil, reduce heat and simmer, partially covered, for 30 minutes. Discard the neck and giblets, parsley sprigs, and bay leaf. Strain the broth and vegetables through a fine sieve, forcing as much of the vegetables as possible into the strained broth. (You should get about 2 1/2 cups liquid). Chill strained liquid until ready to use.
5. When turkey is done, remove from oven and place on a carving platter. Remove the garlic cloves from the body cavity. Squeeze the roasted garlic pulp into a small bowl and set aside. Loosely cover the turkey with foil and let rest for 20 to 30 minutes before carving.
6. Meanwhile, pour the pan drippings from the roasting pan through a fine sieve into a small freezer-proof bowl. Place bowl in the freezer for 20 minutes to solidify the fat.
7. Stir the red wine and 2 tablespoons of the reserved giblet broth into the roasting pan and cook on top of the stove over medium-high heat, scraping up any browned bits. Transfer the mixture to a medium saucepan. Skim off all fat which has formed at the top of the pan drippings. Add the de-fatted drippings and remaining reserved broth to the saucepan. Bring to a boil and whisk in reserved roasted garlic pulp. Reduce heat and simmer for 10 minutes, until the gravy mixture has thickened slightly. Taste and add salt (if using) and pepper to taste.
8. Carve the turkey, discarding the skin. Arrange the turkey on a serving platter. Pour the gravy into a sauceboat and pass separately.