Roasted Turkey with Gravy

Turkey: 1 (10 pound) whole turkey, neck and giblets removed 1/4 cup butter, melted 1 large yellow onion, peeled and chopped 1 carrot, peeled and chopped fresh thyme 1 bay leaf 1/2 cup dry white wine

Gravy:

2 1/2 cups turkey stock 2 tablespoons all-purpose flour 1/2 cup water 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon dried parsley 1/4 teaspoon dried sage 1/8 teaspoon dried rosemary, crushed 1/8 teaspoon dried marjoram
 * Preheat oven to 350 F (175 C/gas mark 4). Thoroughly rinse the turkey.
 * Brush the turkey with the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrot, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
 * Roast uncovered 1 1/2 hours in the preheated oven. Carefully turn the turkey breast side up and cook for another 2 hours.
 * Remove turkey from roasting pan and set aside to cool. Place the pan over a burner and bring to a boil. In a small bowl, dissolve flour in water. Gradually whisk into the turkey stock. Season with parsley, sage, rosemary, marjoram, salt, and pepper. Reduce heat, and simmer for 8 to 10 minutes, or until thickened. Run through a sieve, pressing to get all of the gravy out.