Remove giblets and wash turkey, including cavity. Dry with absorbent paper.
Season cavity and spoon in chestnut stuffing, not filling completely (to allow for expansion). Roll excess stuffing into a sausage and wrap in foil. This will be put in the oven to bake, with the turkey, for 45 minutes.
Sew up and truss turkey. Mix salt, pepper, flour spices and dried thyme. Rub over bird. Place bay leaves, onion, carrots, celery, parsley, garlic, peppercorns and wine in a roasting pan.
Set turkey on rack, cover with foil and roast for 1 1/2 to 2 hours at 200 ºC.
Remove from oven and lift up rack. Discard celery, parsley and bay leaves. Pour remaining vegetables and pan juices into a food processor.
Return turkey to oven, uncovered, and roast at 180 ºC until brown and crisp, basting from time to time with mixed oil and soy sauce. Turn and brown other side. This should take 1 to 2 hours.
To test for doneness, insert a skewer in thigh area and when it slides through easily and juices run clear, turkey is done. Allow to rest for 15 minutes before carving.
Meanwhile, purée vegetables and their liquid and pour into a small, heavy-based saucepan over moderate heat. If you need more sauce, add a little chicken stock or water and simmer, uncovered, for 15 minutes until reduced. Taste for seasoning.