Roasted Pepper Turkey with Orange Liqueur
['one 10-12 pound turkey', '1/2 cup white wine', '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']
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
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.
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.
Let the turkey cool for at least 15 minutes before carving.
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