For the Brining Solution:
1. Stir together the salt, honey and water until the salt has dissolved.
2. The brining solution can be placed a large container, big enough to hold the turkey and brine. Keep it cool
3. Turkey should be placed into the brine and covered. Place the container into a refrigerator or use freezer packs to keep cold overnight.
1. Preheat to 500 degrees.
2. Remove turkey from the brine, rinse and dry. With butcher's twine, tie the legs together.
3. Combine celery, carrots, garlic and onion into the roasting pan as the rack for the turkey. Then place the turkey onto the vegetable rack and move into the preheated oven. Initially, roast the turkey at 500 degrees for 15 minutes. Turn down the heat to 325 degrees and roast for 20 minutes per pound, or until the turkey reaches 165 degrees on the internal thermometer.
4. Take the turkey out of the oven when finished and let it rest for at least 20 minutes. Keep it covered
1. Take the rack of vegetables out of roasting pan. Take out any fat and reserve juices from the turkey for the gravy.
2. Over medium-high heat, heat the pan and pour in wine to help deglaze. Scrape up the bits from the bottom of the pan.
3. Add cornstarch with the water and stir until there are no lumps.
4. Add the turkey juices and bring to a simmer. Then add the mixture of cornstarch making sure to stir until thickened.