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Remove packaging. Remove the neck and giblets from both cavities of the turkey.
Wash the turkey, the neck and giblets in very cold water.
Rub the inside and outside of the turkey evenly with the salt.
Slice the lemon in half and rub the inside and outside of the turkey with the lemon half squeezing the juice as you rub.
Place the used lemon halves inside the cavity.
Place the butter underneath the turkey skin over the breast
Sprinkle the paprika, pepper and garlic powder evenly over the turkey leaving a small amount to marinate the cavity.
Place the neck and gizzards inside the turkey.
Add the wine and remaining spices into the cavity to marinate.
Place the celery, onion and carrot inside the cavity.
Drizzle and rub the Olive oil over the Turkey.
Place in the refrigerator overnight or up to 48 hours before cooking.
Take the turkey out of the refrigerator at least 30 minutes before cooking.
*Remove the neck and gizzards from the cavity and save in the refrigerator until you are ready to make stock for the turkey stuffing.
Cook the turkey with the remaining vegetables inside the cavity to add flavor.
My roaster is over 50 years old and it makes a perfect turkey every time!
Cook in Roasting pan, or cover with heavy aluminum foil. An average turkey of about 15 pounds will take about 3 hours to cook at 350F.