Preheat oven to 325°. Remove giblets and neck from turkey, and rinse turkey with cold water. Drain cavity well; pat dry. Loosen and lift skin from turkey breast without totally detaching skin. Rub 1/4 cup Béarnaise Butter under skin; replace skin. Sprinkle cavity and outside of turkey with desired amount of salt and freshly ground pepper.
Place turkey, breast side up, on a lightly greased roasting rack in a large roasting pan. Tie ends of legs together with string; tuck wingtips under. Rub entire turkey with 1/4 cup Béarnaise Butter. Pour wine and 2 cups chicken broth into roasting pan.
Bake at 325° for 3 hours and 15 minutes to 4 hours or until a meat thermometer inserted into thickest portion of thigh registers 165°, basting every 30 minutes with pan juices. Shield with aluminum foil after 1 1/2 hours to prevent excessive browning, if necessary. Remove from oven, and let stand 30 minutes.
Transfer turkey to a serving platter, reserving 2 1/2 cups pan drippings. Pour reserved drippings through a fine wire-mesh strainer into a bowl, discarding solids.
Melt remaining Béarnaise Butter in a saucepan over medium heat; whisk in flour, and cook, whisking constantly, 1 to 2 minutes or until smooth. Gradually add reserved drippings to saucepan, and bring to a boil, whisking constantly. Reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Add up to 1/2 cup remaining chicken broth for desired consistency. Add salt and pepper to taste. Serve turkey with gravy.
I dry brined the turkey with a combination of kosher salt and ground thyme on the exterior, and fresh thyme under the skin. I seared the turkey by cooking it at 425 for 30 minutes, then dropped the temperature down for the duration and basted frequently with the wine, stock and dripping mixture indicated in the recipe.
This recipe is wonderful! I made Shrimp & Grits Dressing, and the Bearnaise Butter accompanied it perfectly. I'm giblet adverse and am delighted to find such a superior recipe for an alternate gravy.