Preheat oven to 325 degrees F.

Dry Rub: Combine Dry Rub Ingredients in a small bowl and set aside. 

Prep Roasting Pan: Add chicken broth, wine, celery, carrots and onion to the bottom of the roasting pan. Insert the roasting rack.  

Prep Turkey: Place the whole turkey on the roasting rack. Ensure it is fully thawed, giblets removed from the cavity and patted dry with clean paper towels. Rub 2 tablespoons of the seasoning inside the cavity and then add the celery, onion, orange, sage, rosemary and thyme to the cavity of the turkey. Tie up legs with cooking twine. Take the softened butter and rub all over the turkey (under the skin too, if desired). Season the outside of the turkey with the remaining seasoning.

Basting Liquid: Add the basting liquid to a small saucepan and let sit in a warm spot on the stove. 

Roast + Baste (foil as-needed): Roast the turkey for 14-16 minutes per pound, or until the internal temperature reaches 165 degrees F (use a meat thermometer) in the thickest part of the breast and thigh. Baste every 30 minutes with pan juices and the warm baste on the stove top. Loosely tent with aluminum foil, if skin starts to get too brown.

Rest + Carve: Remove from oven and let it rest for about 20-30 minutes - this is when you can make the gravy.

Gravy Prep: Add the leftover pan liquid from the roasting pan to a large measuring cup or fat separator. Remove the top layer of fat and any solid bits that collect in the cup.

Make Gravy: In a deep skillet or medium saucepan, melt butter on medium-high heat. Add flour and whisk to combine. This will create a sort of paste (called a roux) and it should have an almost nutty smell. Slowly add in the leftover roasting pan liquid, whisking constantly. Continue adding and whisking until it is all added. Assess the consistency of the gravy - if you like it a little thinner, add broth a little at a time, until you have reached your desired consistency. If you want it a bit thicker, let it simmer (a soft boil) for a little bit and it will continue to thicken. Taste and add salt, as desired.

Carve + Serve: Carve your turkey (we have a step-by-step tutorial on how to carve a turkey) and serve with your homemade turkey gravy and all of your other delicious holiday side dishes!