1 (12 to 15-pound) whole turkey, fresh or thawed if frozen
2 stalks celery, cut in half
1 small to medium onion, cut in quarters
1 cup rosé wine, divided use
1/2 cup unsalted butter, divided use
1/4 cup orange juice
1 tablespoon lemon juice
1 teaspoon seasoned salt
1/2 teaspoon ground paprika
1/4 teaspoon onion powder
1. Preheat oven to 325 degrees F. Wash turkey in cool water and pat dry with clean paper towels. Place on a V-shaped rack in a shallow (2 to 3-inches deep) roasting pan.
2. Place celery, onion and 1/2 cup wine in body cavity. Sprinkle body cavity with salt and pepper.
3. Using twine, tie legs together over cavity. Tuck wings under or skewer against sides of bird. Brush bird with 1/4 cup melted butter.
4. Insert food thermometer in inner thigh.
5. Roast uncovered, breast side up, in the preheated 325 degrees F oven for 1 hour.
6. Meanwhile, in a small bowl, combine remaining melted butter and wine with orange and lemon juices, seasoned salt, paprika and onion powder. Use to baste turkey frequently during remaining roasting time – about 2 to 3 hours.
7. Roasting time varies so be sure to use the food thermometer and roast until the internal temperature of the inner thigh reaches 180 degrees F. If the turkey begins to brown too early, cover breast and top of drumsticks loosely with aluminum foil.
8. Allow turkey to stand for 15 to 20 minutes before carving
Makes 10 servings.
Nutrition Facts: Amount Per Serving Calories: 567 Calories from fat: 204 Total fat: 23 gm Saturated fat: 10 gm Cholesterol: 230 mg Sodium: 447 mg Carbohydrate: 3 gm Protein: 80 gm
