The turkey is thawed well, all smeared with salt and pour cold water. Leave for 10-12 hours or overnight. Then washed several times, dried with paper towels. In the bag for baking (optional) put 1-2 l. Flour, stirring well to stick. Vegetables are cut and 2/3 of them are put in the bag for baking or bottom of the tray (at least 5 cm deep) with half the thyme. The turkey is on vegetables, complete with remaining onions, carrots, celery and thyme, coated with the butter and flavored with spices (on and under the skin). Finally, pour the wine and broth, sprinkle with paprika. Tie the bag, do 5-6 slot and put to bake for 3-4 hours (depending on size) of 150C. After the second hour cut the bag and pour the sauce on the turkey every 30 minutes. The turkey is ready when the temperature of the meat from the leg is 82c. Allow to stand for about an hour to stand in the sauce, and then cut.