Rosemary Roasted Turkey

• 1 (14-pound) bone-in turkey
• 1 (3/4-ounce) package fresh rosemary sprigs, 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
• Garnishes: fresh rosemary sprigs, orange slices

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. 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.
4. 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.
5. Bake at 325u0b0 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 180u0b0, basting every 30 minutes with pan juices. Moisten cheesecloth with pan juices to remove easily. Let stand 20 minutes before carving. Garnish, if desired.

turkey, rosemary sprigs, salt, pepper, paprika, rosemary, garlic, lemon rind, yellow onions, lemon juice, unsalted butter, cheesecloth squares, orange juice, rosemary sprigs

Taken from www.myrecipes.com/recipe/rosemary-roasted-turkey (may not work)