Preheat oven to 350 F
Place all chopped/sliced vegetables and herbs on the bottom of the roasting pan.
Wash clean turkey and pat to dry. Rub olive oil all over the outer body. Rub salt, pepper and chopped sage inside the cavity. Place turkey on the rack.
Roast for 25 minutes then reduce heat to 325 F.
Pour 2 1/2 cups wine onto the turkey and vegetables plus herbs. Baste with remaining wine and return turkey into the oven.
Every 30 minutes, open lid and baste turkey with remaining wine.
Between 3 1/2 - 4 hours, turkey will surely be done; best is if you use the thermometer inserted into the thigh without touching the bone reads 180 F.