| • | Preheat the oven to 325 degree F.
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| • | Wash the turkey in cool running water and pat dry aside with clean paper towels.
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| • | Place it on a V-shaped rack in a shallow roasting pan.
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| • | Put onion, celery and 1/2 cup wine in body cavity and sprinkling body cavity with table salt and pepper.
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| • | Using twine, tie legs together all over cavity and tuck wings below or skewer against sides of the turkey.
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| • | Brush the turkey with 1/4 cup melted down butter.
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| • | Place the food thermometer in the inner thigh.
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| • | Roast it uncovered, breast side up, in the preheated oven for about 1 hour.
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| • | Meanwhile, in a little bowl, mix remain of the melted down butter, wine, orange and citrus limon juices, seasoned salt, onion powder and paprika, mix well.
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| • | Use to baste the turkey regularly during left over roasting time for about 2 to 3 hours.
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| • | Roasting time varies so utilize the food thermometer and roast until the inner temperature of the inner thigh reaches out 180 degree F.
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| • | If the turkey begins to brownish also early, cover the breast and top of drumsticks loosely with the aluminum foil.
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| • | Allow the turkey to stand for about 15 to 20 minutes before carving.
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