Wine Country Roasted Turkey

Russ Myers


This is a delicious turkey which we have used for several years.

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24 Servings


20 Min


4 Hr




(12 to 15 lb.) whole turkey, fresh or thawed if frozen
2 stalk(s)
celery, cut in half
1 medium
onion, cut in quarters
1 c
rose wine, divided
salt and pepper (to taste)
1/2 c
unsalted butter, divided
1/4 c
orange juice
1 Tbsp
lemon juice
1 tsp
seasoned salt
1/2 tsp
ground paprika
1/4 tsp
onion powder

Directions Step-By-Step

Preheat oven to 325 degrees F.

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 preheated 325 degrees F. oven for 1 hour.
Meanwhile, 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 degrees F. 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.

About this Recipe

Course/Dish: Turkey
Main Ingredient: Turkey
Regional Style: American