Rosemary Roasted Turkey

Ingredients

• 2 tablespoons rosemary dried crushed
• 11  garlic cloves pressed
• 0.7 cup juice of lemon fresh
• 2 tablespoons lemon rind grated (4 large lemons)
• 1 cup orange juice 
• 1.5 tablespoons paprika 
• 1 tablespoon pepper 
• 0.8 ounce rosemary sprigs fresh divided
• 1 sprigs garnishes: rosemary orange fresh
• 0.3 cup salt 
• 14 pound turkey bone-in
• 0.3 cup butter unsalted melted
• 2 large onions yellow cut into 1 1/2-inch chunks
• 750 milliliter white zinfandel wine dry white divided
• 2 squares cheesecloth (12-inch)

Equipment

• bowl
• frying pan
• oven
• roasting pan
• kitchen thermometer
• cheesecloth

Directions

1. Remove giblets and neck from turkey, and discard. Rinse turkey with cold water; pat dry.
2. Loosen skin from turkey breast without detaching it; carefully place 2 rosemary sprigs under skin. Set remaining rosemary sprigs aside.
3. Combine salt and next 3 ingredients; sprinkle turkey inside and out with mixture.
4. Sprinkle garlic and lemon rind in turkey cavity; stuff with onion and remaining rosemary sprigs.
5. Place turkey, breast side up, in a large shallow roasting pan, tucking wingtips under.
6. Pour lemon juice over turkey.
7. Stir together butter and 1 cup wine in a large bowl; add cheesecloth squares, and let stand until liquid is absorbed.
8. Place cheesecloth over turkey, covering entire bird.
9. Bake at 325 for 30 minutes.
10. 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.
11. Let stand 20 minutes before carving.
12. Garnish, if desired.