Serves: 12 / Preparation time: 1 hour Total time: 3 hours One (12 to 14 pound) fresh turkey (or frozen, thawed) 3 tablespoons chopped fresh sage, divided 2 tablespoons canola oil 2 tablespoons unsalted butter, softened 1 ¼ teaspoons kosher salt, divided ½ teaspoon freshly ground black pepper, divided 1 lemon, halved crosswise 6 garlic cloves, peeled 3 carrots, coarsely chopped 3 celery stalks, coarsely chopped 2 medium onions, coarsely chopped 1 bay leaf 3 cups no-salt-added or less-sodium, fat-free chicken stock, divided 2 cups water 3 tablespoons white wine 3 tablespoons all-purpose flour Preheat oven to 325 degrees. Remove giblets and neck from turkey; discard liver. Reserve turkey neck and giblets.