Grace your table with this mouth-watering dish - a pleasant change from the traditional roasted turkey!
Preparation Time: 30 mins
Cooking Time: 4 hrs
Extra Time: 20 mins
(for standing before carving)
Yield: 24 x approx. 4 to 5 oz servings
Preheat oven to 325ºF. 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) roasting pan.
Place celery, onion and 1/2 cup wine in body cavity. Sprinkle body cavity with salt and pepper.
Using twine, tie legs together over cavity. Tuck wings under or skewer against sides of the turkey. Brush turkey with 1/4 cup melted butter.
Insert food thermometer in inner thigh of the turkey. Roast uncovered, breast side up, in the preheated oven for 1 hour.
Meanwhile, in a small bowl, combine remaining melted butter and remaining 1/2 cup wine with orange and lemon juices, seasoned salt, paprika and onion powder. Use to baste turkey frequently during remaining roasting time – about 2 to 3 hours.
Roasting time varies so be sure to use the food thermometer and roast until the internal temperature of the inner thigh reaches 180ºF. If the turkey begins to brown too early, cover breast and top of drumsticks loosely with aluminum foil.
Allow turkey to stand for 15 to 20 minutes before carving.
Roasting time may vary according to turkey weight, oven, etc. Allow for extra time as needed.
Approximate edible portion from a whole turkey is 50%.
* The original recipe called for 12 to 15 lb. turkey. If using a different sized turkey other than 13-1/2 lb, adjust nutritional data.