Juicy Turkey Recipe with Red Wine

Here is the second in a series of five recipes from the Thanksgiving Dinner Special. This is a personal favorite. I have always been terrified of cooking the turkey. I was convinced I would only present either a dry, washed out bird, or a barely cooked nightmare. But, really, this recipe helped. By baking the turkey with wine and butter, and by stuffing it with my absolute favorite veggies, what resulted was a mouthwatering and beautiful feast. However, I take no credit for the result. This recipe was offered to me from others who have tested it and modified it to their tastes. Give it a shot and let me know what you think!

The Turkey Recipe: Pair with Syrah, Huber Pinot Noir, or the Cabernet Merlot

INGREDIENTS

1 (15 pound) whole turkey, neck and giblets removed

1 bottle or half bottle of Huber Pinot Noir, Syrah, or Cab/Merlot

Enough margarine or olive oil to cover the turkey

1 can chicken broth

2 tablespoons dried parsley

2 tablespoons ground dried rosemary

2 tablespoons rubbed dried sage

2 tablespoons dried thyme leaves

1 tablespoon lemon pepper

1 tablespoon salt

2 stalks celery, chopped

1 orange, cut into wedges

1 onion, chopped

1 can chicken broth

Oven Bag or Aluminum Foil

DIRECTIONS

Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey if using the aluminum foil. If using an oven bag, then set it aside to put the turkey in later.
Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl.
Rub the herb mixture into the cavity of the turkey
Stuff the turkey with the celery, orange, and onion. You may also add other vegetables you prefer.
Truss if desired, and place the turkey into the roasting pan.
Pour the chicken broth and wine over the turkey, making sure to get some wine in the cavity.
Coat the turkey with the margarine or olive oil
Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear.
Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.