Truss the turkey and place in a large roasting pan, and pour wine around it. If the breast is browning too quickly, cover it loosely with aluminum foil. After 2 hours, add the onions and carrots to the pan, spacing them evenly around the turkey. Reduce the cooking juices slightly over medium-high heat, about 2 minutes, scraping up any brown bits. Season to taste with salt and pepper.
Strain juices and pour into a gravy boat.
Scoop out the stuffing into a serving dish and keep warm while you carve the turkey. The stuffing is good for any poultry, and can be cooked on its own and served as a side dish to pork roast as well. To cook the stuffing separately, bake it in a covered dish at 350 F. until it is nearly cooked all the way through, about 30 minutes. Then remove the cover and continue cooking until it has browned slightly on top and is clearly cooked through, an additional 10 to 15 minutes. If you cook the stuffing separately, your turkey may take slightly less time to cook.