Preheat oven to 400F. Place yellow onion, celery, carrots, and garlic into an oven safe pot like a dutch oven. Salt turkey parts on all sides and place on top of vegetables.

Bake in the oven at 400F uncovered for 1 hour and 15 minutes.

Remove from the oven and set the pot on the stove top. Let the meat rest for at least 10 minutes so any extra juice drip down onto the veggies.

Take out the turkey parts and heat the pot over medium heat. When the pot is warm, pour the white wine in and deglaze the bottom, being sure to scrape at any browned bits in the pan. Simmer 5 minutes to allow all of the alcohol to cook off.

Add 2 quarts of turkey broth or stock to the pot along with the bundle of fresh herbs. Bring to a boil, reduce to a simmer and simmer uncovered for about an hour.

Pour over a strainer to strain out the vegetables. Make sure to squeeze any extra liquid out of the veggies. Set liquid aside for a bit.

In a clean pot, heat butter over med-low heat. Once the butter is melted and bubbling, pour in the flour and mix to make a paste. Let this cook and bubble for a couple of minutes before slowly adding in the liquid you set aside before.

Keep adding in the liquid, mixing constantly until all of it is combined with the flour and butter mixture. Add soy sauce and dijon mustard and simmer for another 20 minutes.

At this point you can troubleshoot the thickness (everyone has a different preference) It will thicken when reheated and the longer you simmer OR you can thicken by taking ¼ cup of the gravy out of the pot and whisking with 2 tbsp flour until there are no lumps of flour at all, then whisk that back into the pot and continue simmering.

When you have reached your desired thickness, strain the gravy once more and transfer to a fridge or freezer safe container for later! Warm before serving, add any salt or pepper as needed when you reheat. Do not add extra salt before reheating.