Rosemary Roasted Turkey

Prep Time: 30 minutes
Cook Time: 4 hour(s)
Yield: 12 to 15 servings

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

Preparation

Remove giblets and neck from turkey, and discard. Rinse turkey with cold water; pat dry.

Loosen skin from turkey breast without detaching it; carefully place 2 rosemary sprigs under skin. Set remaining rosemary sprigs aside.

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.

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.

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.