1 (12- to 14-pound) turkey
2 large yellow onions, cut into wedges
1 1/2 pounds sliced bacon
1/2 cup white wine
Salt and ground black pepper, to taste
2 tablespoons all-purpose flour

Heat oven to 325 F.

Place the turkey on a roasting rack set in a large roasting pan. Fill pan with the onions.

Carefully separate turkey's skin from flesh, trying to avoid breaking skin. Work the strips of bacon under skin, running them along tops of breasts. Three to 4 slices should fit on each breast. Pat skin back into place over bacon.

Place several strips of bacon inside bird's cavity, unless you plan to stuff it. Wrap several strips of bacon around each leg, interlacing them to keep them in place. Lay strips across top of whole bird, weaving them, if desired.

Roast for 3 to 3 1/2 hours, or until breast registers 160 F and thigh's thickest part reaches 170 F. Allow turkey to rest in pan for 10 minutes. Transfer turkey to a serving platter and let it rest another 10 minutes.

Add the white wine to roasting pan and place over medium heat on stovetop. Heat, using a silicone spatula to scrap up any bits stuck to bottom. Strain mixture into a small saucepan. Season to taste with the salt and pepper.

In a small bowl, mix the flour and 1/4 cup water.

Bring drippings in saucepan to a boil over medium-high. Slowly pour in half of flour mixture, whisking constantly. Return to a boil and simmer for 3 minutes. Adjust gravy's thickness with more flour mixture or water until you get desired consistency. Be sure to simmer for several minutes after each addition of flour.

Serve gravy with turkey.

Makes about 12 servings.