Napa Valley Roasted Turkey
Turkey Roasting Tips

• 1 12-15 lb. Turkey
• 1/4 cup orange juice
• 1 Tbs. lemon juice
• 1/2 cup butter or margarine - melted
• 1 tsp. seasoned salt
• 1/2 tsp. paprika
• 1 cup rosé wine
• 1 small onion, halved
• 2 stalks celery - cut in 2" pieces
• 1/4 tsp. onion powder
• Twine
• Sage Stuffing

Wash the bird in warm water and pat dry.  Place on rack in roasting pan. 

In body cavity place celery, onion, and 1/2 cup wine. 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 meat thermometer in inner thigh.  Roast uncovered for 1 hour.

Combine remaining melted butter and wine with orange and lemon juices, seasoned salt, paprika, and onion powder.  Use to baste turkey frequently during remaining cooking time.

Roasting time varies depending on weight of bird.  Roast according to turkey package directions, or until thermometer registers 180 degrees.

If bird begins to brown to early, cover crown loosely with aluminum foil, removing to baste then replacing.

Prepare Sage Stuffing in separate dish and serve with turkey.