 |
Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 12 |
|
Ingredients:
1 (14-pound) bone-in turkey |
1 (3/4-ounce) package fresh rosemary sprigs, divided |
1/4 cup salt |
1 tablespoon pepper |
1 1/2 tablespoons paprika |
2 tablespoons dried rosemary, crushed |
11 garlic cloves, pressed |
2 tablespoons grated lemon rind (4 large lemons) |
2 large yellow onions, cut into 1 1/2-inch chunks |
2/3 cup fresh lemon juice |
1/4 cup unsalted butter, melted |
1 (750-milliliter) bottle white zinfandel or dry white wine, divided |
2 (12-inch) cheesecloth squares |
1 cup orange juice |
garnishes: fresh rosemary sprigs, orange slices |
Directions:
1. Remove giblets and neck from turkey, and discard. Rinse turkey with cold water; pat dry.
2. Loosen skin from turkey breast without detaching it; carefully place 2 rosemary sprigs under skin. Set remaining rosemary sprigs aside.
3. Combine salt and next 3 ingredients; sprinkle turkey inside and out with mixture. Sprinkle garlic and lemon rind in turkey cavity; stuff with onion and remaining rosemary sprigs. Place turkey, breast side up, in a large shallow roasting pan, tucking wingtips under. Pour lemon juice over turkey.
4. Stir together butter and 1 cup wine in a large bowl; add cheesecloth squares, and let stand until liquid is absorbed. Place cheesecloth over turkey, covering entire bird.
5. Bake at 325° for 30 minutes. Add remaining 2 cups wine and orange juice to pan; bake 3 hours and 30 minutes more or until a meat thermometer inserted into thigh registers 180°, basting every 30 minutes with pan juices. Moisten cheesecloth with pan juices to remove easily. Let stand 20 minutes before carving. Garnish, if desired.
|
|