1 (6.5 kg) turkey
4 tbsp hot pimento paste, divided
2 lemons, quartered1 medium onion, quartered
½ cup unsalted butter (1 stick), melted
2 tbsp garlic, pureed
1 cup red wine
2 cups chicken stock
1 cup water
1/4 cup vegetable oil
1 Spanish onion
8 carrots, peeled and cut in 2-inch chunks 1 bag of small yellow potatoes
DirectionsPreheat the oven to 350 degrees F.
Remove turkey parts from neck and breast cavities and wash the turkey inside and out. Dry bird well with paper towels, inside and out. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the lemons and onion.
Melt the butter. Add the pureed garlic and 2 tbsp of hot pimento paste. Sprinkle the turkey with salt and brush the outside of the turkey with the butter mixture. Tie the legs together with string and cover the wing tips with foil.
Mix the wine, chicken stock and water and pour ½ into the roasting pan. Set aside the remaining ½ for later.
Peel and slice the remaining onions, toss them with olive oil, and scatter them around the turkey.
Roast the turkey for 1 hour. Lower the oven temperature to 325 degrees F and tent the turkey with foil. Continue to roast, consistently basting the turkey with the wine mixture for about 3 hours more.
Toss the onion, carrots and potatoes with the vegetable oil and add to the roasting pan. Return the pan to the oven and continue to roast for about 1 1/2 hours more, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with foil for 20 minutes. Stir the vegetables and return the pan to the oven. Continue to cook the vegetables while the turkey rests. Slice the turkey and serve on a platter with the roasted vegetables.