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PREHEAT oven to 325°F. Mix margarine, 1/4 cup of the mustard, the rosemary, salt and pepper until well blended; stir in 1/4 cup of the orange juice. Remove 1/4 cup of the mustard mixture for making the gravy; refrigerate until ready to use.
POUR remaining 1/4 cup orange juice into turkey cavity. Loosen turkey skin from meat; rub 1/4 cup of the remaining mustard mixture under skin and 1/4 cup of the mustard mixture over outside of turkey.
PLACE turkey, breast side up, on rack in roasting pan. Insert meat thermometer into thickest part of one of the thighs, being careful to not let thermometer touch the bone. Add 1 cup of the wine to pan. Bake 1 hour, brushing with the remaining mustard mixture every 30 min. Cover turkey loosely with foil. Continue baking 2 to 2-1/2 hours or until meat thermometer registers 180°F, adding remaining wine, 1/2 cup at a time, to pan as necessary to prevent drippings in pan from burning. Remove turkey to cutting board, reserving drippings in pan; cover with foil. Let stand 20 min. before cutting turkey into slices to serve.
MEANWHILE, pour pan drippings into large measuring cup; skim off fat. Add enough of the remaining wine to drippings to measure 2-1/2 cups; set aside. Add reserved 1/4 cup mustard mixture to roasting pan; cook until heated through, stirring frequently. Gradually add flour, beating until wire whisk until well blended. Cook on medium heat 1 to 2 min. or until thickened, stirring constantly. Add pan drippings; beat until blended. Cook 2 to 3 min. or until mixture thickens and begins to boil. Stir in remaining 1/4 cup mustard. Serve with turkey.