I make this for a holiday dinner or when I'm planning to have a large group of friend and family over. The outside of the turkey is encrusted with a baked-on pepper rub. Inside, the meat is juicy and tender.

　　

Ingredients

one 10-12 pound turkey

　　1/2 cup white wine

　　

Pepper Rub

1½ teaspoons dried basil

　　1 1/2 teaspoons dried oregano

　　1 teaspoon cayenne pepper

　　1 tablespoon paprika

　　1 1/2 teaspoons salt

　　3 tablespoons Grand Marnier Seasoning, 5 cloves garlic; 2 small onions, sliced; 2 carrots, cut in rounds; 1 bay leaf; 2 orange slices

　　

Step 1

Preheat oven to 350 degrees F. Remove the neck and other organs from the turkey cavity and reserve to make stock at a later time. Rinse the turkey in the sink and let the water gush inside the cavity

　　

Step 2

Mix all ingredients for the rub together with the Grand Marnier. Spread it over the outside of the turkey, reserving 1 tablespoon. Spoon the 1 tablespoon into the cavity of the turkey. Stuff the cavity with all of the seasoning ingredients.

　　

Step 3

Set the turkey in a roasting pan and pour in the wine. Cover the turkey with foil and roast. After 2 hours, uncover turkey and baste with the cooking juices. Continue to baste turkey with the juices every 20 minutes for the next 1 1⁄2 hours, until it is done. Total roasting time should be 3 1⁄2 hours.

　　

Step 4

Let the turkey cool for at least 15 minutes before carving.

　　The Healthy Kitchen by Andrew Weil, M.D., and Rosie Daley. Copyright © 2002 by Andrew Weil, M.D., and Rosie Daley. Published by Knopf Doubleday Publishing Group. All Rights Reserved.Andrew Weil, M.D. is a Clinical Profession of Medicine at the University of Arizona and director of its Program in Integrative Medicine. He is a founder of the National Integrative Medicine Council in Tucson, Arizona, where he lives.Rosie Daley trained as a chef at the Cal-a-Vie spa near San Diego and was Oprah Winfrey's chef. She lives in Encinitas, California.