Author: Bob and Robin Young

Source: Adapted from Chef2Chef

Web Page: www.rockinrs.com

1

Preheat oven to 325° 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.

2

Place celery, onion and 1 cup wine in body cavity. Sprinkle body cavity with salt and pepper.

3

Using twine, tie legs together over cavity. Tuck wings under or skewer against sides of bird. Brush bird with melted butter.

4

Insert an oven proof food thermometer in inner thigh. Roast uncovered, breast side up, in the pre-heated 325° F oven for 1 hour.

5

Meanwhile, in a small bowl, combine remaining melted butter and wine with orange zest, orange and lemon juices, seasoned salt, paprika and onion powder. Use to baste turkey frequently during remaining roasting time - about 2 hours.

6

Roasting time varies so be sure to use the food thermometer and roast until the internal temperature of the inner thigh reaches 160° F. If the turkey begins to brown too early, cover breast and top of drumsticks loosely with aluminum foil.

7

Allow turkey to stand for 15 to 20 minutes before carving.