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1
Take your bird out 30-45 minutes before starting to bring it to room temperature.
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2
Pat dry if needed before starting.
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3
Preheat oven to 425F and position a rack in the middle of your oven.
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4
Season par cooked white rice with a bit of butter and all purpose seasoning.
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5
Empty your bird of innards if needed.
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6
Season your fryer with salt, pepper, garlic powder and Rosemary.
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7
Make sure you season well this includes all areas: wings, under wings, between the thighs and inside the cavity.
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8
Stuff your bird with your rice mixture.
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9
If you would like, truss your bird after stuffing it.
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10
Find a YouTube video to explain this that's what I did and it takes practice but it's worth it.
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11
This is optional however I have found trussing your bird makes for a very beautiful presentation.
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12
Place your bird in a baking dish, I like to stuff extra rice in after trussing it and placing it in the baking dish.
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13
Melt 1 cup butter with the white wine then add a sprinkle of parsley.
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14
Baste your bird with 1/3 of your wine mixture.
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15
Roast your bird in the oven for 15 minutes, then reduce heat to 375F.
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16
After 15 minutes baste with 1/3 more of your wine mixture.
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17
I give it another 30 minutes before a final basting with the remaining wine, continue roasting until juices run clear or when a meat thermometer in the inner thigh reaches 165F, about 50 minutes to an hour more after lowering to 375F
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18
Let your bird rest for 15-20 minutes once out of the oven before carving.
