Roasted Maple Orange Glazed Turkey

Preheat an oven to 450 degrees F.

Combine onions, celery and carrots and place them along the sides of a large metal roasting pan. Place the turkey in center of the vegetables.

In a small bowl, thoroughly mix together pepper, thyme, sage and butter. Cut a few 1-inch slits in the turkey skin and gently spread the herbed butter under the skin. Rub turkey with the olive oil and sprinkle with salt. Roast uncovered for 20 minutes.

While the turkey begins to roast, stir together maple syrup, orange juice and orange zest. Once the turkey has roasted, uncovered for 20 minutes, glaze it with the maple-orange mixture and loosely tent foil over the bird, crimping the ends firmly to the edges of the pan.

Roast for an additional 2 hours, basting it with the pan drippings every 20 minutes. The turkey is done when a digital thermometer inserted in the thigh registers 170 degrees F. Remove roast from the oven and allow it to rest for 10 minutes. Remove from the pan and tent it with foil to keep warm.

Discard the vegetables and skim the fat from the pan juices. Transfer skimmed pan juices to a separate bowl. Place metal roasting pan over medium heat on the stove top, and then deglaze it with the white wine. After wine has simmered for 30 seconds, add pan juices and chicken stock and bring to a simmer. The gravy is done when it has thickened and reduced in volume.