Wine Country Roast Turkey
12 to 15 pounds Honeysuckle White Whole Turkey, fresh or frozen
1/4 cup orange juice
1 Tbsp. lemon juice
1/2 cup butter, melted
1 tsp. seasoned salt
1/2 tsp. paprika
1 cup rose wine
1 onion, quartered
2 sprigs celery, cut in 2
1/4 tsp. onion powder
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,