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Wine Country Roast Turkey




Source of Recipe


Internet


List of Ingredients




12 to 15 pounds White Whole Turkey, fresh or frozen
1/4 cup orange juice
1 tablespoons lemon juice
1/2 cup butter, melted
1 teaspoon seasoned salt
1/2 teaspoon paprika
1 cup rose wine
1 onion, quartered
2 sprigs celery, cut in 2-inch pieces
1/4 teaspoon onion powder


Recipe



Preheat oven to 325°F. Wash the bird in warm water and pat dry. Place on rack in roasting pan. Place celery, onion, and 1/2 cup wine in body cavity. Using twine, tie legs together over cavity. Tuck wings under, or skewer against sides of bird. Brush bird with 1/4 cup melted butter.

Insert meat thermometer in inner thigh. Roast uncovered for 1 hour. Combine remaining melted butter and wine with orange and lemon juices, seasoned salt, paprika, and onion powder. Use to baste turkey frequently during remaining cooking time.

Roasting time varies depending on weight of bird. Please consult our Roasting Guide for cooking time charts. If bird begins to brown to early, cover crown loosely with aluminum foil. Remove foil to baste, then replace.
Makes 10 servings.