- 1 12-15 lb. Turkey
- 1/4 cup orange juice
- 1 Tbs. lemon juice
- 1/2 cup butter or
margarine - melted
- 1 tsp. seasoned salt
- 1/2 tsp. paprika
- 1 cup rosé wine
- 1 small onion, halved
- 2 stalks celery - cut
in 2" pieces
- 1/4 tsp. onion powder
- Twine
- Sage Stuffing
Directions
Preheat oven to 325 degrees.
Wash the bird in warm water
and pat dry. Place on rack in roasting pan.
In body cavity place celery,
onion, and 1/2 cup wine. 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. Roast according to turkey
package directions, or until thermometer registers 180
degrees.
If bird begins to brown to
early, cover crown loosely with aluminum foil, removing to
baste then replacing.
Prepare Sage Stuffing in
separate dish and serve with turkey.
Check
out our Turkey Roasting Tips
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