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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 -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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