The day before baking the turkey, place on a baking sheet. Remove innards and neck from inside the bird, save and use in other recipes as you'd like.

Pat the bird completely dry. Generously coat with salt. Sprinkle about 1/4 as much sugar as you use salt over the bird as well. Place in the refrigerator overnight to dry brine.

When ready to bake, preheat oven to 325 degrees F.

Place chopped carrots, celery, and one of the onions in the bottom of a roasting pan. Pour in cup of white wine into the pan as well.

Make a compound butter by combining the chopped herbs and minced garlic with the sticks of butter.

Remove bird from the fridge and pat again to ensure it is completely dry. Place on rack and into the roasting pan. (If you dry brine, you do not need to rinse the salt off from the bird.)

Generously slather the compound butter all over the bird, ensure to put plenty of butter underneath the breast skin.

Season liberally with salt and pepper, including the inside of the bird.

Place lemon, head of garlic, remaining quartered onion, and remaining sprigs of herbs inside of the bird.

Tie the legs of the bird closed with kitchen twine and tuck the wing tips underneath the bird's back to prevent burning.

Roast in the oven for 2 1/2 to 3 1/2 hours, until golden brown and internal temperature reaches 165 degrees F. Baste every 30 minutes or so.

When done, remove bird from oven. Cover with aluminum foil and let rest for 25 to 30 minutes before carving.

In a saucepan over medium heat, melt butter.

Add flour to melted butter and cook for a few minutes until the flour is no longer raw.

Pour in drippings from the roasting pan, whisking to combine.

Pour in cup of stock and stir to fully incorporate.

Simmer until thickened or desired consistency.

Season with salt and pepper to taste.