Wash the turkey cavity with cold water to remove blood and fluids from the inside.
In a small bowl, mix melted butter, garlic, rosemary, onion, pepper, and salt.

Carefully separate the skin from the meat of the breast and leg of the turkey with your fingers and season with the herb mixture.

Fold the wings so that the tips are on the underside of the turkey. Tie the tips of the turkey legs together.

TO COOK THE TURKEY AND MAKE THE SAUCE
In a baking dish large enough to hold the turkey, pour and mix the wine, water, chicken bouillon cube, and tomato sauce or paste.
Preheat the oven to 350°F - 178°C.

Place a rack inside the baking pan and place the turkey on top. Cover with aluminum foil and cook the turkey for 1 hour. Uncover the turkey and cook for approximately 3 hours. The turkey is cooked when the internal temperature, taken with a thermometer, reaches a minimum of 165°F / 74°C. Remove the turkey from the rack and let it rest on a platter.
Strain the turkey juices into the pan. Let it rest for about 10 minutes and use a ladle to remove the fat that is floating on top.

In a saucepan, melt the butter, add the flour, and cook over low heat for a couple of minutes, stirring continuously so that the flour does not stick to the pan. Add the turkey juices and stir. The juices will thicken, so stir continuously again. After the sauce has thickened and boiled, let it simmer for about 6 minutes. Serve the sauce with the turkey.

RECOMMENDATIONS.
Never cut the turkey immediately after removing it from the oven. The juices will run out and be lost. Let the turkey rest for ½ hour before cutting.
It is common practice to stuff the turkey cavity for cooking, but I am not in favor of this method because when the turkey is cooked, the bloody juices from the stuffing seep into it.

Many people get sick for this reason, because the turkey may be cooked, but the inside of the stuffing, which contains bloody juices, may not be. To be safe, the correct thing to do is to cook the stuffing at a temperature of 165°F - 74°C, but what happens is that when it reaches this temperature, the rest of the turkey becomes overcooked and dry. I prefer to make a separate cooked stuffing and serve it with th

Chorizo stuffing.