Grace your table with this mouth-watering dish - a pleasant change from the traditional roasted turkey!
Author: Recipe courtesy of Honeysuckle White, a division of Cargill, Inc.
Suggestions: Roasting time may vary according to turkey weight, oven, etc. Allow for extra time as needed.
Serves: 24 person(s)
Preparation Time: 30 mins
2 stalks celery, cut in half
1 small to medium onion, cut in quarters
1 cup rosé wine, divided
1/2 cup unsalted butter, divided
1/4 cup orange juice
1 Tbsp lemon juice
1 tsp seasoned salt
1/2 tsp ground paprika
1/4 tsp onion powder
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.
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