A large heavy metal roasting pan with a rack will make a huge difference as it allows hot air to circulate around the turkey while in the oven. If you do not have a wire rack, use thickly sliced onions, celery and carrots to create the barrier between meat and pan.
- Preheat oven to 350°F (175°C) for convection roast or 375°F (190°C) in a regular oven.
- Remove neck and giblets from thawed turkey.
- Combine onion, garlic, dijon mustard, sage, oregano, thyme, paprika, ¼ wine, melted butter, salt and pepper and mix into a paste.
- Carefully lift skin away from the breast and thighs — do not tear.
- Tuck seasoning paste between skin and meat, spreading it around as much as possible. Put any extra inside the cavity.
- Pour an additional ¼ wine into the bowl that previously held spice mixture, mix and then brush on outside of the turkey skin.
- Place turkey on a wire rack inside the roasting pan so that the juices are able to drain.
- Cover the top of the turkey loosely with foil. Place in the oven. Remove foil after 1-2 hours depending on size of turkey. Baste with leftover wine and turkey juices every 45 minutes.
- A meat thermometer inserted into the thigh, away from any bones, should read 170°F (77°C) when the turkey is fully cooked.
- Let turkey rest for 20 minutes before carving.