Wash the turkey, rub with the kosher salt (including in cavity), and place in a large pot. Fill pot with water until the turkey is submerged. Let sit overnight in fridge.
Melt 1 cup of butter in a large pan, add shallots and cook until softened. Tear the baguette into small-ish pieces, and mix in the butter and shallots, then the herbs and salt and pepper to taste.
Take the turkey out of the brine, rinse, and place in roasting pan. Fill with stuffing, close up, place breastside-down in the pan. Melt remaining cup of butter, and brush the entire turkey. Save excess butter to brush during cooking. Pour 1 cup of wine overtop, then place in oven heated to 325ºF/ 165ºC. Every 30 minutes, remove turkey from the oven, apply more butter, and top up wine in the pan, maintaining liquid in the bottom of the pan. At around 2/3 of the cooking time, flip the turkey breast side-up (approximately 2-2 1/2 hours), and continue with the 30 minute butter-basting and wine top-up until the turkey registers 165ºF/74ºC in the breast.
Remove from the oven, set the turkey aside to rest, and pour the juices into a pot and heat on medium-high heat until bubbling. Mix flour with about 1/2 cup water until there are no lumps. Add slowly to the juices, mixing constantly, until desired thickness of gravy is reached. Add salt, pepper or wine as desired. Carve turkey, removing stuffing, and serve with gravy.
Directions for remaining side dishes below.