A recipe with Kim Crawford Pinot Gris
Preheat oven to 350°F.
Rub butter, salt and pepper and herbs all over the bird.
Place in large roasting pan with lemon halves and fresh herbs.
Place in oven and count on roasting 12-15 minutes per pound or until a thermometer tucked unto the breast reads 165°F.
After the first 30 minutes pour ⅓ of the bottle of wine over the bird.
Continue adding wine and baste with pan juices every 30 minutes.
When the bird is fully cooked, take out of oven and rest for 30 minutes at room temperature.
While bird is resting, in a medium saucepan bring the pan drippings. Add water to the drippings as needed to equal 2½ cups. In a medium saucepan bring 1/2 cup of pan drippings and ½ cup white wine to a boil, turn heat to low and cook down for about 3 minutes.
Slowly whisk the flour into the saucepan, continuously mixing until smooth.
Add the remaining 2 cups of pan drippings, whisking constantly until gravy has thickened.
Cook until gravy has no raw flour taste, approximately 5 minutes. Season with salt and pepper as desired.