Wine Country Roast Turkey Recipe

• 1 Whole turkey of 12 to 15 pound, fresh or thawed if frozen
• 1 Onion, cut in quarters
• 2 Stalks celery, cut in half
• 1/2 Cup unsalted butter, divided
• 1/4 Cup orange juices
• 1 Cup rose wine, divided
• 1 tbsp Lemon juice
• 1/4 tsp Onion powder
• 1/2 tsp Ground paprika
• Pepper to taste
• 1 tsp Seasoned salt

• Preheat the oven to 325 degrees F.
• Wash the turkey in cool running water and pat dry with clean paper towels.
• Place it on a V-shaped rack in a shallow roasting pan.
• Put onion, celery and 1/2 cup wine in body cavity and sprinkle body cavity with salt and pepper.
• Using twine, tie legs together over cavity and tuck wings under or skewer against sides of the turkey.
• Brush the turkey with 1/4 cup melted butter.
• Place the food thermometer in the inner thigh.
• Roast it uncovered, breast side up, in the preheated oven for about 1 hour.
• Meanwhile, in a small bowl, combine rest of the melted butter, wine, orange and lemon juices, seasoned salt, onion powder and paprika, mix well.
• Use to baste the turkey regularly during remaining roasting time for about 2 to 3 hours.
• Roasting time varies so use the food thermometer and roast till the internal temperature of the inner thigh reaches 180 degrees F.
• If the turkey starts to brown too early, cover the breast and top of drumsticks loosely with the aluminum foil.
• Allow the turkey to stand for about 15 to 20 minutes before carving.