Set the turkey over the vegetables and roast for 2 to 2 1/2 hours, basting the turkey with juices from the pan every 30 minutes. Remove the turkey from the oven when the breast reaches 160 F and the thigh reaches 170 F. If the turkey darkens too much before reaching those temperatures, cover it with foil and continue roasting.
Transfer the turkey to a serving platter, cover with foil, then set a large, thick towel over it to keep it warm.
Remove and discard the vegetables from the roasting pan. Place the pan on the stovetop over medium heat (you may need to use more than one burner). Bring the juices to a simmer. Add the white wine and scrape up any browned bits in the pan. In a small bowl, whisk together the chicken broth and flour. Pour into the pan, whisking continuously. Simmer for 5 minutes, stirring constantly. Strain the gravy, if desired.
Nutrition information per 6 ounce serving plus gravy: 460 calories; 220 calories from fat (48 percent of total calories); 24 g fat (9 g saturated; 0 g trans fats); 200 mg cholesterol; 1 g carbohydrate; 0 g fiber; 0 g sugar; 56 g protein; 480 mg sodium.