Brined Turkey & Riesling Gravy

In large pot bring 4 cup water to boil. Add 1 1/4 cup kosher salt, sugar, mustard seeds, dried onion, caraway seeds, peppercorns, berries and bay leaves. Stir to dissolve sugar and salt completely. Remove from heat. Line large bucket with 2 plastic bags. Put the turkey in bags neck first. Pour the warm brine over turkey. Add 1 1/2 ci[ pf Reos;omg amd 4 quarts of cold water. Seal bags; press out as much air as possible. Refrigerate for 48 hrs. Preheat oven to 350. Drain turkey scraping off spices. Transfer to large roasting pan and let it return to room temp. Add onion, garlic and 1 cup water to pan and roast turkey for 1 1/2 hrs. Add 1 cup water and roast for 1 1/2hr more. Cover breast loosely with foil for last hour of roasting. In small pan mix 3 tbsp of turkey fat from roasting pan with flour until paste is formed. Set roasting pan over 2 burners and heat until sizzling. Add 1 cup Riesling and bring to a simmer over high heat. Scrape up browned bits from bottom and sides of pan. Strain the wine into med saucepan and boil until reduced to about 1/4 cup, about 5 min. Add the broth and bring to boil. Whisk in the flour paste and simmer over med heat until thickens. Season and serve with turkey.