4-pound turkey roast

1 cup white wine or apple juice

½ teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon sage

1/8 teaspoon thyme

¼ cup water

2 tablespoons water

Bake turkey roast as directed on the package except-before roasting, mix wine, salt, pepper, sage and thyme and pour over roast; baste occasionally.  Remove roast from pan; keep warm.  Skim fat from broth.  Measure broth; return 1 cup to roasting pan.  In a covered jar, shake water and flour; stir slowly into broth in the pan.  Heat to boiling, stirring constantly.  Boil and stir for 1 minute.  Serve gravy with turkey.