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1
Preheat oven to 350:.
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2
Remove the neck and giblets, set aside for soup or other use.
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3
Wash the turkey inside and out under cold water then pat dry.
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4
Rub the turkey with the 1/2 cup, both inside and outside of the turkey.
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5
Next, rub Half of the chile rub also inside and outside of the turkey and put in the refrigerator for at least 4 hours, the longer the better.
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6
Melt the butter and brush all over the outside of the turkey also try to get some under the skin by the breast.
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7
Put the turkey on a roasting rack breast side up.
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8
Stuff the cavity with 1 onion chopped, 2 carrots chopped, 2 stalks celery chopped, 4 cloves garlic chopped and 2 chiles along with the herbs and bay leaf.
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9
Now add the remainder of the vegetables in the bottom of the roasting pan and pour the wine over them.
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10
Cover with a lid or make a tent with foil to cover the turkey.
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11
Roast for 3 1/2 to 4 hours making sure the internal temperature of the thigh reaches 180.
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12
For the last step, be careful and turn the turkey upside down and roast for another 30 minutes.
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13
When finished cooking turn the turkey breast side up and let it rest for 20 to 30 minutes keeping it covered.
