| | Directions | | Preheat oven to 325 degrees. Prepare turkey for roasting. Place turkey on rack in roasting pan. Pour 1/2 cup wine inside body cavity of bird; then insert onion & celery. Tie legs together. Tuck wings under or skewer against bird. Insert meat thermometer in inner thigh (not touching bone). Brush turkey with melted butter. Roast at 325 degrees 1 hour uncovered. Combine remaining butter and 1/2 cup wine, orange and lemon juices, seasoned salt, paprika and onion powder. Use to bast turkey frequently during remainder of cooking time. Total time will be about 3 1/2 hours, or until thermometer registers 180 degrees. |
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| Ingredients | | - |  | 1 turkey (12 to 15 12 lb ) |
| - | | 1 cup rose wine (I like Nuevo Beaujolais) |
| - | | 1 onion (small) |
| - | | 2 stalks celery, cut into 2 inch pieces |
| - | | 1/2 cup butter or margarine, melted |
| - | | 1/2 cup orange juice |
| - | | 1 tablespoon lemon juice |
| - | | 1 tablespoon seasoned salt |
| - | | 1/2 tablespoon paprika |
| - | | 1/2 tablespoon Onion Powder |
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