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.
It is delightful especially on potatoes. Will try it on the turkey. sounds wondeful there also.