Wine Country Roast Turkey
For a spectacular holiday entrée, try this whole roasted turkey basted with a buttery citrus and rosé wine glaze.
Recipe Ingredients:
Turkey:
1 (12 to 16-pound) whole turkey, fresh or thawed if frozen
2 stalks celery, cut in half
1 small to medium onion, cut in quarters
1/2 cup rosé wine
1/4 cup unsalted butter
Glaze:
1/4 cup unsalted butter
1/2 cup rosé wine
1/4 cup orange juice
1 tablespoon lemon juice
1 teaspoon seasoned salt
1/2 teaspoon ground paprika
1/4 teaspoon onion powder
Cooking Directions:
- Preheat oven to 325°F (160°C).
- For Turkey: 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 bird. Brush bird with 1/4 cup melted butter.
- Insert food thermometer in inner thigh.
- Roast uncovered, breast side up, in the preheated 325°F (160°C) oven for 1 hour.
- For Glaze: In a small bowl, combine remaining melted butter and 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 180°F (85°C). 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.
Makes 12 to 16 servings.
Recipe and photograph provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.