Roast Turkey by Michelle Bird-Stein

2 cups onions, large diced
2 cups peeled carrots, large diced
2 cups celery, large diced
2 oranges, halved
2 lemons, halved
Kosher salt
Black pepper
2 cups Chicken stock
1 cup dry white wine
Butter for brushing

Make sure the turkey is very dry and allow to sit out about 30 minutes before cooking.
Place the cut vegetables in the bottom of your roasting pan.  Lay the bird, breast up, on top of the vegetables and tuck the wings behind the back so that it rests on the wings.  Season the cavity of the bird and place the lemon and orange halves in the cavity.  Heavily season the bird with salt and a little black pepper. Brush the bird generously with butter.  Add stock and wine to the pan.

Preheat the oven 425˚F, place the bird in the oven and immediately reduce the heat to 350˚F.  Cook the bird until the temperature of the breast reaches 150 degrees. (Our Turkey was 13 pounds and it took about 1 hour and 45 minutes.)
Remove the bird from the oven and carefully remove from the pan placing on a cutting board.  Remove the breast bone and meat, set aside. Remove the legs, thighs and wings and place them back into the broth in the roasting pan.  You can add the back bone too for flavor.  Place back in the oven for about 35-40 more minutes or until very tender.  Place the breasts back into the pan with the legs and raise the temperature of the oven to 450˚F.  Place everything back in the oven and allow the skin to brown a bit, no more than 10 minutes. Remove all meat.  Carve and place on a platter.
Strain the broth, add a little roux while whisking over high heat.  Season and serve.