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1
Heat oven to 325F.
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2
Mix butter, 1/4 cup mustard, rosemary and pepper in medium bowl until blended; stir in 1/4 cup orange juice.
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3
Reserve 1/4 cup mustard mixture for making the gravy; refrigerate until ready to use.
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4
Pour remaining orange juice into turkey cavity.
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5
Loosen turkey skin from meat; rub 1/4 cup of the remaining mustard mixture under skin, then rub additional 1/4 cup of the remaining mustard mixture over outside of turkey.
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6
Place turkey, breast side up, on rack in roasting pan.
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7
Insert meat thermometer into thickest part of one of the thighs, being careful to not let thermometer touch the bone.
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8
Add 1 cup wine to pan.
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9
Bake 1 hour, brushing with remaining mustard mixture after 30 min.
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10
Cover turkey loosely with foil.
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11
Continue baking 2 to 2-1/4 hours or until meat thermometer registers 165F, stirring remaining wine, 1/2 cup at a time, into drippings in pan as necessary to prevent them from burning.
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12
Transfer turkey to cutting board, reserving drippings in pan; cover turkey with foil.
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13
Let stand 20 min.
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14
Meanwhile, pour pan drippings into large measuring cup; skim off fat.
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15
Add enough of the remaining wine to drippings to measure 2-1/2 cups; set aside.
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16
Add reserved mustard mixture to roasting pan; cook until heated through, stirring frequently.
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17
Gradually add flour, stirring constantly with whisk until blended.
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18
Cook on medium heat 1 to 2 min.
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19
or until thickened, stirring constantly.
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20
Add pan drippings; stir until blended.
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21
Cook 2 to 3 min.
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22
or until gravy thickens and begins to boil.
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23
Stir in remaining mustard.
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24
Slice turkey.
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25
Serve with the gravy.
