Preheat oven to 350 F. Remove giblets and neck from turkey; set aside. Rinse turkey inside and out with cold water. Pat dry, then place on a rack in roasting pan. Tuck garlic, onion, carrot, and apple inside cavity. Coat turkey with oil; sprinkle with seasonings and rub in. Bend and tuck wings under body and loosely tie drumsticks together.

Roast for 3 to 3 1/4 hours, or until an instant-read thermometer inserted into thickest part of thigh reads 180 F.

While turkey is roasting, place giblets and neck in saucepan with broth. Bring to a boil, then reduce heat to medium. Simmer, stirring occasionally, for 30 minutes. Discard neck and giblets, reserving broth.

Transfer turkey to platter and tent with foil. Let rest at least 20 minutes before carving. Meanwhile, to make gravy, spoon out and discard most of the fat from roasting pan, leaving behind about 3 to 4 Tbsp fat. Place roasting pan over medium heat. Whisk in flour until evenly mixed. Gradually whisk in wine, then reserved broth. Simmer, stirring occasionally, until thick, about 10 to 15 minutes. Transfer to gravy boat and serve with turkey.