Roasted Turkey, Navy Style

INGREDIENTS

• 1 (18 pound) whole turkey, thawed
• 1 1/4 cups chilled butter, diced
• 1 pound baby carrots
• 2 large onions, roughly chopped
• 3 stalks celery, roughly chopped
• 1 whole head garlic, cut in half crosswise
• 3 tablespoons chopped fresh thyme
• 3 tablespoons chopped fresh sage
• 2 bay leaves
• 1 (750 milliliter) bottle chilled Chardonnay wine
• salt and ground black pepper to taste