Photo: Charles Walton; Styling: Cindy Manning Barr
Prep Time
30 Mins
Cook Time
4 Hours
Yield
12 to 15 servings

How to Make It

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 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.

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