Slow-Roasted Turkey With Gravy

1. FOR THE TURKEY: Adjust oven rack to lower-middle position and heat oven to 275 degrees. Arrange onions, celery, carrots, thyme, and garlic in even layer on rimmed baking sheet. Pour broth into baking sheet. Place wire rack on top of vegetables.
2. Pat turkey pieces dry with paper towels. Brush turkey pieces on all sides with melted butter and season with salt and pepper. Place breast skin side down and drumsticks and thighs skin side up on rack on vegetable-filled baking sheet, leaving at least 1⁄4 inch between pieces.
3. Roast turkey pieces for 1 hour. Using 2 large wads of paper towels, turn turkey breast skin side up. Continue roasting until breast registers 160 degrees and thighs register 175 degrees, 1 to 2 hours longer. Remove baking sheet from oven and transfer rack with turkey to second baking sheet. Allow pieces to rest for at least 30 minutes or up to 1-1⁄2 hours.
4. FOR THE GRAVY: Strain vegetables and liquid from baking sheet through fine-mesh strainer set in 4-cup liquid measuring cup, pressing on solids to extract as much liquid as possible; discard solids. Add chicken broth to measuring cup (you should have about 3 cups liquid).
5. Melt butter in medium saucepan over medium-high heat. Add flour and cook, stirring constantly, until flour is dark golden brown and fragrant, about 5 minutes. Slowly whisk in broth mixture and bay leaves and gradually bring to boil. Reduce to simmer and cook, stirring occasionally, until gravy is thick and measures 2 cups, 15 to 20 minutes. Discard bay leaves. Off heat, season gravy with salt and pepper to taste. Cover to keep warm.
6. TO SERVE: Heat oven to 500 degrees. Place baking sheet with turkey in oven. Roast until skin is golden brown and crisp, about 15 minutes. Transfer turkey to carving board and let rest, uncovered, for 20 minutes. Carve and serve with gravy.

PREPARING TURKEY WINGS
Cut through joint with sharp knife. If turkey wing comes with tip, cut through this joint as well.