What You Need:
- 1 (15 lb.) whole turkey, thawed
- 2 celery stalks, cut into quarters
- 1 yellow onion, cut into quarters
- 1 C rosé wine, divided
- 1/2 C unsalted butter, melted and divided
- 1/4 C orange juice
- 1 tbsp. lemon juice
- 1 tsp. salt
- 1/2 tsp. paprika
- 1/4 tsp. onion powder
How to Make It:
- Clean the turkey by removing the giblets and rinsing the turkey with cold water being sure to dry the turkey well with paper towel.
- Place the turkey, breast up, on a V shaped rack in a shallow roasting pan.
- Place the celery and onion into the cavity of the turkey.
- Add 1/2 C of the wine to the cavity.
- Tie the legs closed with twine and pin back the wings.
- Brush the outside of the turkey with 1/4 C of the melted butter.
- Bring the oven temperature up to 325 degrees F.
- Place in the oven uncovered and allow the turkey to roast 1 hour.
- Place the remaining melted butter into a mixing bowl.
- Add the orange juice, lemon juice and remaining wine.
- Stir well to incorporate the flavors together.
- Add the salt, paprika and onion powder to the mixture and stir together well.
- After 1 hour baste the turkey with the melted butter mixture and continue basting every 30 minutes for 2 hours and 30 minutes or until the turkey reaches an internal temperature of 180 degrees.
- Allow the turkey to rest for 45 minutes before carving.
Serves 15
When using vegetables such as celery and onion in the cavity of the turkey it is best to discard them when the turkey is done. The vegetables become mushy and the taste is very bland when used in this way.