The night before, clean the turkey and remove the small bags it has inside. Rinse thoroughly and dry with a paper towel. Place the turkey on a baking sheet and cover with coarse-grained (kosher) salt. Refrigerate overnight.
One hour before cooking, remove the turkey from the refrigerator and let it seat on the counter to bring it to room temperature (most of the salt will have been absorbed).
Preheat the oven to 220 degrees (425 °F).
Prepare the herb butter. Cook the shallots with the finely chopped herbs and put in a blender with the butter.
Put butter with herbs all over the turkey in the space between the skin.
In a saucepan melt the butter and add the white wine and herbs. Let it melt and stir everything.
Pass through a sieve and inject all the turkey with this liquid. (Tip: it's best to make as few holes as possible, try using the same hole to inject another side of the turkey.)
Cut the onion, carrot and celery into pieces. Put inside the turkey and tie the legs with cooking twine.
Put aluminum foil on the grid of the turkey baking tray.
Put the turkey with the breast down and bake in the oven for 30 minutes
Take the turkey out and pour 1 cup of water on top, return to the oven and bake for 30 minutes
Turn the turkey carefully and lower the oven temperature to 160°C (320 °F)
Baste the turkey every 15 minutes with its own juices and bake until the internal temperature registers 75 °C (167°F)
Cover with aluminum foil and let stand for 30-45 minutes. (Leaving the turkey rest is key to avoid juicing)
Optional: Sauce for the turkey. You can take all the juices released by the turkey and put them in a saucepan along with a 1 cup of white wine and let it cook until it is reduced by half. You can thicken the sauce with a little butter with flour or with cornstarch.
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