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.
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