Razzle Dazzle Recipes - Thanksgiving Recipes
Wine Country Roast Turkey Recipe
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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 325F. 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, then replace.

 

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