Two-Hour Turkey and Gravy | America's Test Kitchen

Ingredients

• 2 onions, quartered through root end
• 2 carrots, peeled and cut into 3-inch pieces
• 1 celery rib, cut into 3-inch pieces
• 1 (12- to 14-pound) prebrined turkey, neck reserved, giblets discarded
• 3 tablespoons extra-virgin olive oil
• Kosher salt and pepper
• 3 cups water, plus extra as needed
• 1 tablespoon unsalted butter
• 1/4 cup dry white wine
• 1/4 cup all-purpose flour
• 4 sprigs fresh thyme
• 1 sprig fresh sage