Vegetable cooking spray
10-12 lb. turkey
2 tsp. salt
2 tsp. lemon-pepper seasoning
1 med. onion
Fresh parsley springs
1 tsp. dried whole rosemary
1 carrot, sliced
1 celery stalk, sliced
1 lg. onion, sliced
1 tsp. dried whole rosemary
1 c. dry white wine
1/2 c. brandy or cognac
1 1/2 c. chicken broth
1 1/2 c. tomato juice
1/4 c. cornstarch
1/4 c. whipping cream
1 tsp. browning and seasoning sauce

Line a large roasting pan with heavy-duty aluminum foil, leaving 3 inches of overhang on all sides. Spray the foil with cooking spray. Set aside.

Remove giblets and neck from turkey; set aside. Rinse turkey thoroughly with cold water; pat dry. Sprinkle cavities with salt and lemon pepper seasonings. Place medium onion into neck cavity; fold wings under back, pull neck skin under wings.

Place a handful of parsley and 1 teaspoon rosemary into other cavity. Tie ends of legs to tail with cord. Place turkey in prepared pan, breast side up; arrange carrot, next 3 ingredients and reserved giblets and neck around turkey. Combine wine and brandy in a saucepan; cook over low heat until thoroughly heated. (Do not boil.) Pour mixture into cavity as well as over turkey.

Combine chicken broth and tomato juice in a saucepan; cook over medium heat until thoroughly heated. Pour mixture over turkey. Insert meat thermometer into meaty part of thigh, making sure it does not touch bone. Cover turkey with a sheet of heavy-duty foil without letting foil touch meat. Fold edges of top and bottom pieces of foil together and crimp edges to seal airtight. Bake turkey at 425 degrees for 1 hour on the lowest rack of the oven.

Remove from the oven and cut the top of foil lengthwise. Open the foil, folding the sides back. Reduce oven to 400 degrees and bake for 1 hour and 15 minutes or until meat thermometer registers 185 degrees. (DO NOT BASTE!)

Remove the turkey to a serving platter. Strain the drippings, reserving 4 cups. Place the reserved drippings in a saucepan. Combine the cornstarch and the whipping cream, stirring until smooth. Gradually stir the cornstarch mixture into the drippings; bring to a boil and cook 1 minute or until thickened, stirring constantly. Stir in browning and seasoning sauce. Garnish turkey if desired and serve with gravy.

WINE SELECTION: Beaujolais Vouveau or German Spatlese (Riesling)