Preheat oven to 325° F/165°C.

Remove fresh turkey from bag.

Remove neck from body cavity and giblets from neck cavity.

Drain juices from cavity and blot with paper towels.

In a small bowl, mash the butter with the fresh herbs.

Place the carrots and onions in the bottom of a shallow roasting pan. Lay the turkey breast side up on them.

Rub the turkey all over with the herb butter, including inside the cavity. If your turkey is cold, this is going to be challenging, because the butter will stiffen as it will come in contact with the skin. Don’t worry, just do your best.  

Sprinkle salt and pepper all over.  

Place in the centre of preheated oven

Cook the turkey at 350° F until meat thermometer reads 180°F/82°C in the thigh. 

Remove the turkey and carrots from the roasting pan and set on a carving board to rest for 15 minutes before carving.

Leave the onions in the pan for the gravy.

Place the roasting pan on top of the stove at medium heat. 

Deglaze  pan drippings by adding the broth and wine, and simmering, whisking and scraping up the browned bits at the bottom of the pan. 

Dissolve the flour in the water and slowly add to the pan, bringing up the heat and whisking until the gravy boils and starts to thicken. 

Add salt and pepper to taste.

Serve hot with the turkey.