Preaheat your oven to 350°.

In a large skillet over medium heat, melt the 1/3 c. butter and whisk in the flour until smooth. Gradually add the milk, whisking as you pour, so the mixture is smooth and clump-free. Add the spices and simmer for 5-7 minutes until the mixture is thickened. Add the Chardonnay, cheese and turkey and stir until well combined. Remove from the heat.

Meanwhile lay out your seamless crescent dough on a sprayed baking pan. On the long sides of the rectangle, make 3 inch slits down the sides, every inch.

Spoon the turkey mixture up the center of the crescent, being sure to keep it off the slits. Starting at one end, fold one slit on the right side at at 45° angle towards the middle. Next, fold the slit on the left side towards the center in the same fashion, overlapping the first slip. Continue alternating the slits from the right and left until your entire crescent is braided.

Seal the ends by pinching the crescent together so the turkey mixture doesn't run out during baking. Brush the top of the braid with 2 Tbsp. melted butter and sprinkle with the crushed rispy onions.

Bake at 350° for 20-25 minutes until the crescent is golden brown. Allow to cool for 5-10 minutes before serving. Sprinkle with chopped parsley.