1/2 c. cooking oil
1/4 c. white wine vinegar
1 tsp. dry mustard
1/2 tsp. celery salt
1/4 tsp. pepper
1/3 c. dry white wine
1 clove garlic, crushed
1/2 tsp. poultry seasoning
1 tsp. salt

Combine all ingredients well. Pour over poultry and let stand. (Refrigerate at least 4 hours but overnight is fine.) During cooking brush with marinade each time you turn it or dip in marinade.