Position oven rack in lower third of oven; preheat to 425F. Spray a roasting rack with nonstick spray and place in a large roasting pan.
Remove giblets and neck from turkey cavity and reserve for stock. (Discard liver) Trim visigle fat from turkey. Rinse inside and out with cold water; pat dry. Season cavity with salt and pepper.
Tie drumsticks together with kitchen twine and tuck wing tips behind back. Place turkey, breast-side up, in prepared pan. Roast for 20 minutes.
Reduce oven temperature to 325F and continue roasting, bastig with wine (or ¼ cup broth) occasionally, until an instant-read thermometer inserted into the thickest part of the thigh registers 180F, 2½ to 3 hours. (If the bird is browning too quickly, tent it loosely with foil.)
Meanwhile, in a large heavy saucepan, heat oil over medium heat. Add carrots, onions, celery, garlic and reserved giblets and neck; cook, stirring occasionally, until well browned, 15 to 30 minutes. Add chicken broth, peppercorns, thyme and bay leaf. Bring to a boil, reduce heat to low and simmer, partially covered, for 30 minutes. Strain through a fine sieve. Chill until ready to use. Skim off fat.
When turkey is done, transfer it to a carving board. Tent loosely with foil and let rest for 20 to 30 minutes.
Strain drippings from toasting pan; cook over medium heat, scraping up andy browned bits, for about 1 minute. Strain into a saucepan. Add reserved giblet stock and bring to a simmer. Skin and discard fat from chilled pan juices; add juices, vinegar and Worcestershire sauce to simmering stock.
In a small bowl, combine water and cornstarch. Slowly add to the simmering gravy, whisking until slightly thickened. Season with salt and pepper.
Remove twine from turkey and carve, discarding skin. Serve with gravy.