1.    Clean turkey, place neck, heart, giblets, liver and the lump of fat into stock pot

2.    Add halved onion, celery stalks, carrots, frssh herbs to stock pot

3.    Fill stock pot with water and let simmer on stove top all day. Add water as needed. This will become stock for gravy

4.    Pat the bird dry, then salt and pepper the cavity liberaly.

5.    Stuff the bird with halved onion, quartered apple, quatered lemon, garlic and a big boquet of fresh herbs

6.    Create butter paste for bird. Soften 2 sticks of butter and add chopped fresh herbs to paste.

7.    Place bird in roasting pan or rack, elevating about 1" from drip pan.

8.    20 minutes prior to cooking, cool breasts by placing 1 gallon zip lock bags with ices cubes. IMPORTANT STEP, as the breasts cook at faster rate than rest of bird, so it slows that part of bird from over cooking

9.    Prepare Green Egg for cooking. Fill fire pit to top of fire  ring, as it will be needed to cook bird. Add apple chips for addt'l smoke flavor. Use plate setter upside down, and elevate drip pan from plate setter (BGE feet or pie tin with water. Cook teperature is 325 for 6 1/2 to 7 hours.

10.    When Green Egg is ready, apply butter and herb paste to bird. Pour 1/2 bottle of white wine over bird and into it's cavity. The other 1/2 bottle will be used in the gravy.

11.    Place bird and roasting rack in BGE. During cook, baste the bird every 20 minutes in fist 1-2 hours, then every 30-40 minutes thereafter. Once bird starts to brown, tent the bird with aluminum foil until the last hour of cooking, then let the skin crisp up to nice deep golden brown. Goal is to have breasts cook to internal temp of 160, and the thigh to 180. At 325 degrees, it should take 6 1/2 to 7 hours.

12.    Remove bird from BGE, pour juices and drippings from cavity of bird into pan. Set bird aside on cutting board and cover with foil for 15-20 minutes.

13.    Making the gravy starts by pouring contents of drip pan into large measuring cup (2 Cups). Let it stand for 5 minutes so the fat separates from the good drippings. Gently remove fat, leaving the dark pan drippings and juices.

14.    Take the drip pan and place over stove top burner on high heat, add 2 sticks if butter and whisk it hard, pulling up as much of pan crud as possible. As the butter melts it will become brown and bubbly. Start adding 1/2 to 1 cup of flour, keep whisking and working it in until it is a bubbly, pasty texture. Keep whisking mixture until you have nice smooth roux. After 4-5 minutes it should be thick and smooth.

15.    While whisking add the 1/2 bottle of white wine to roux, since burner on high the alcohol will burn off quickly. The key to nice smooth gravy is to whisk roux until it is lump free and then to keep whisking the other ingredients in so it stays smooth. Because of heat, the roux will be bubbling, and to keep from burning, whisking is required.

16.    Next whisk in the dark pan drippings in the measuring cup into the roux. The real flavor of gravy is contained in this measuring cup.

17.    Next step is to add the stock, one ladle at time to the roux. Continue to add until you have the consistency and thickness desired.

18.    Remove the neck, giblets, heart and liver from stock pot. Chop all meat finely and add to gravy.

19.    If gravy requires a thickening agent, in a separate bowl, mix liquid stock with flour, then add to gravy. By following this step you avoid lumps by adding the flour directly to gravy.

20.    Season gravy with salt, pepper and other seasonings you desire. Done!