1 (14-pound) bone-in-turkey
1 (3/4 ounce) package fresh rosemary springs, divided
1/4 cup salt
1 tablespoon pepper
1-1/2 tablespoons paprika
2 tablespoons dried rosemary, crushed
11 garlic cloves, pressed
2 tablespoons grated lemon rind (4 large lemons)
2 large yellow onions, cut into 1-1/2 inch chunks)
2/3 cup fresh lemon juice
1/4 cup unsalted butter, melted
1 (750-milliliter) bottle white Zinfandel or dry white wine, divided
2 (12-inch) cheesecloth squares
1 cup orange juice
Remove giblets and neck from turkey and discard.
Rinse turkey with cold water and pat dry with paper towels.
skin from turkey breast without detaching it;
carefully place 2 rosemary springs under the skin.
(Set remaining rosemary springs aside)
Combine salt and next three ingredients; sprinkle turkey inside and out with mixture.
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; let stand until liquid is absorbed.
Place cheesecloth over turkey, covering entire bird.
Bake at 325 degrees for 30 minutes.
remaining 2 cups wine and orange juice to pan,
and bake 3 hours and 30 minutes or until a meat thermometer inserted into thigh registeres 180 degrees, basting every 30 minutes with pan juices.
Moisten cheesecloth with pan juices to remove easily.
Let stand 20 mminutes before carving.
YIELD 12 to 15 servings.
2 1/2 cups drippings from pan and let cool.
Whisk together reserved drippings and 1/3 cup flour in medium saucepan. Cook over medium heat, stirring constantly, 5 to 7 minutes or until thick and bubbly.
Serve with Sandy's Old-Fashioned Stuffing for Poultry