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@Tenderloin
That is a good write up. +1
I add flavoured butter under the skin of chicken/turkey but I do the other way to you - slow then hot and usually remove juice before the blast. I often use a different stock for the gravy from a previous roast because getting the stock to cool enough can be a challenge. Can also use butter to thicken a gravy, which is having turkey can be nice as it's more velvety and rich. Also I only really use white wine for gravy because I find red too overpowering - maybe occasionally for beef. Madeira/sherry are also fine additions.
Quality of meat significantly improves the juice - That has made the biggest difference to my recent attempts