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
How to Make It
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.