• Preheat the oven to 450°F
• Prepare a baking sheet by coating it lightly with oil spray. Set aside. 
• Spray a wire rack with the oil spray to keep the turkey from sticking.
• Add the chopped vegetables to a large mixing bowl and toss them together to combine. Place two-thirds of the chopped vegetables to the baking sheet and drizzle the wine over them. Reserve the remaining vegetables for the gravy. Distribute the sage, rosemary and thyme sprigs on top of the vegetables. 
• Adjust the wire rack over the vegetables and set aside while preparing the turkey.
• Remove the backbone with kitchen shears or a sharp knife, cutting along each side of the backbone. Turn the turkey breast side up and press down on the breastbone firmly. You should hear the breastbone crack and feel it give a little. Reserve the backbone, tail, neck and giblets. Rinse the inside/outside of the turkey and sprinkle lightly with salt.
• Arrange the turkey on the wire rack flattening the turkey out as much as possible. Turn the wings under and position the thigh/legs towards the body. 
• With paper towels, wipe the turkey dry, then brush with the olive oil. Season with the salt and pepper then dust with paprika if using.   
• Transfer to the middle position of the oven and roast for 10 minutes. Reduce the temperature to 425°F, continue roasting until a meat thermometer reads 155°F in the thickest portion of the breast and the thighs read 165°, about 70-90 minutes, depending on the size of your turkey. 

Meanwhile, as the Turkey is Roasting:

• Cut the backbone into several pieces. Heat the remaining olive oil in a large saucepan over high heat, add the backbone pieces and the reserved giblets. Cook, stirring frequently until they achieve a rich brown color. Add the reserved raw vegetables and cook, stirring occasionally, until they become soft. 
• Add the chicken stock and the wine, bring to a boil, reduce heat to low and simmer for 30-40 minutes.

When the turkey has reached temperature: 

• Remove it from the oven and transfer the rack to another baking sheet. Tent the turkey with foil and allow to rest for 20 minutes before carving.  

To Make the Gravy:

• Add the roasted vegetables from the sheet pan into the saucepan of simmering turkey stock and continue simmering for another 10-15 minutes.
• Remove the saucepan from the heat and strain it through a fine-mesh strainer set over a large bowl, press down to release as much liquid as possible. Discard the solids. Measure the liquid into a 2-quart saucepan, 3 cups of liquid will be needed for the gravy. Spoon off as much of the surface fat as possible. 
• In a small dish blend the softened butter and the flour together to make a thick paste (BeurreManié) and reserve. *see Notes
• Place the saucepan over high heat and bring to a boil. Remove from the heat and whisk in the butter-flour mixture. Return to the heat and continue whisking until thickened, 2-3 minutes. 
• Cover the saucepan until ready to serve.