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Wine Country Roast Turkey recipe

Wine Country Roast Turkey.

Roasted whole turkey with a delicious butterycitrus wine glaze.

Recipe: Wine Country RoastTurkey

1 (12 to 15-pound) whole turkey, freshor thawed if frozen
2 stalks celery, cut in half
1 small to medium onion, cut in quarters
1 cup ros wine – divided use
1/2 cup unsalted butter – divided use
1/4 cup orange juice
1 tablespoon lemon juice
1 teaspoon seasoned salt
1/2 teaspoon ground paprika
1/4 teaspoon onion powder

  • Preheat oven to 325°F (160°C).Wash turkey in cool water and pat dry with clean paper towels.Place on a V-shaped rack in a shallow (2 to 3-inches deep) roastingpan.
  • Place celery, onion and 1/2 cup wine inbody cavity. Sprinkle body cavity with salt and pepper.
  • Using twine, tie legs together over cavity.Tuck wings under or skewer against sides of bird. Brush birdwith 1/4 cup melted butter.
  • Insert food thermometer in inner thigh.
  • Roast uncovered, breast side up, in thepreheated 325°F (160°C) oven for 1 hour.
  • Meanwhile, in a small bowl, combine remainingmelted butter and wine with orange and lemon juices, seasonedsalt, paprika and onion powder. Use to baste turkey frequentlyduring remaining roasting time – about 2 to 3 hours.
  • Roasting time varies so be sure to usethe food thermometer and roast until the internal temperatureof the inner thigh reaches 180°F (85°C). If the turkeybegins to brown too early, cover breast and top of drumsticksloosely with aluminum foil.
  • Allow turkey to stand for 15 to 20 minutesbefore carving

    Makes 10 servings.

    Clickhere to watch step-by-step video for How to Carve a Turkey.

    Recipe and photograph provided courtesyof Honeysuckle White, a division of Cargill, Incorporated. Usedwith permission.

    How to roast turkey – Recipe –

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