Wine Country Roasted Turkey
 

Wine Country Roasted Turkey

1 (12 to 15 pound) whole turkey
2 stalks celery, cut in half
1 small to medium onion, cut in quarters
1 cup rose wine, divided
1/2 cup unsalted butter, divided
1/4 cup orange juice
1 tablespoon lemon juice
1 teaspoon seasoned salt
1/2 teaspoon ground paprika
1/4 teaspoon onion powder

Heat 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 roasting pan.
Place celery, onion and 1/2 cup wine in body cavity. Sprinkle body cavity
with salt and pepper. Using twine, tie legs together over cavity. Tuck
wings under or skewer against sides of bird. Brush bird with 1/4 cup
melted butter. Roast uncovered, breast side up, in the preheated 325
degrees F oven for 1 hour. 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. Roasting time varies so be
sure to use a 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.
Allow turkey to stand for 15-20 minutes before carving


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