12 to 15 pound whole turkey, fresh or thawed, if frozen
2 stalks celery, washed and cut in half
1 small to medium onion, cut in quarters
1 cup rosé wine, divided
½ cup unsalted butter, divided
¼ cup orange juice
1 tablespoon fresh lemon juice
1 teaspoon seasoned salt
½ teaspoon ground paprika
¼ teaspoon onion powder
Preheat oven to 325 °F. Place turkey on a V-shaped rack in a shallow (2 to 3-inches deep) roasting pan.
Place celery, onion and ½ 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 turkey with ¼ cup melted butter.
Insert food thermometer in thickest part of inner thigh. Roast uncovered, breast side up, for 1 hour.
Meanwhile, in 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.
Cook to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, cook turkey to higher temperatures but not to exceed 170 °F in the breast and 180 °F in the thigh.
If 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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