In a large pan or bucket fill half full with water. Add 1 cup of corn starch. Mix well and soak turkey for half an hour.

Remove turkey from water pat lightly, rub generously with olive oil. Meanwhile, pull neck skin of turkey back as far as possible; rub 1 Tbsp salt and 1 Tbsp pepper into flesh. Insert one stick of butter into cavity. Cover with wax paper, then with a cloth; store in fridge if necessary.

Arrange turkey in a large, but not oversized, roasting pan. Add 3 cups chopped onions, 3 cups chopped celery and 3 cups chopped carrots. Pour 1 glass white wine and 6 cups chicken stock over turkey. Rub 1 table spoon thyme and 1 table spoon sage into skin. Add 2 bay leaves. Add 2 table spoons minced garlic. Be sure that herbs. Start roasting immediately (if refrigerated, warm to room temperature for 2 hours).

Roast according to chart:

Baste with 1/2 cup rendered turkey fat or butter and 1/2 cup hot water. When cooking time is half gone baste again. To baste, remove turkey to top of stove, closing oven so it won't cool. Spoon basting liquid to coat skin of bird. Return to oven. Repeat basting every 20 minutes. Cover pan, to keep from browning too fast, with aluminum foil. To baste, lift foil then replace. When done, lift bird to hot platter; cover to keep hot while making gravy. To serve, remove trussing cords neatly. Garnish platter simply with loose bouquets of crisp parsley leaving enough room for carver.