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Riverwind Blog

The River Recipe: Roasted Turkey

The River Recipe: Roasted Turkey

Harken back to your favorite Christmas memories: snow lightly falling, blanketing the yard, logs crackling in the fireplace and the aroma of roasted turkey drifting from the oven.

While we can’t guarantee a white Christmas this year, we can share our tried-and-true recipe for roasted turkey that will surely bring you back to simpler times.


  • 1 Whole Turkey (10 to 15 pounds) Neck and Giblets removed from cavity
  • 2 TBS dried parsley
  • 2 TBS dried rosemary
  • 2 TBS dried thyme
  • 1 TBS salt
  • 4 stalks celery (chopped)
  • 2 yellow onions (chopped)
  • 2 carrots (chopped)
  • 1 cup melted butter
  • 1 cup dry white wine


  • In a bowl, stir together all dry ingredients to create a spice rub.
  • Use the spice rub to coat the cavity of the turkey completely.
  • Combine the vegetables and stuff the cavity of the bird, saving some to use as a bed between the turkey and roasting pan.
  • Place turkey on the vegetable bed in the roasting pan, breast down.
  • Pour the combined butter and win mixture over the turkey, making sure to get some of the mixture into the cavity. Cover the turkey and roasting pan with foil.
  • Preheat the oven to 350 degrees and place turkey in the oven for 2 ½ to 3 hours.
  • Remove foil and carefully turn the turkey breast up.
  • Continue baking until skin is browned and the turkey has reached an internal temperature of 165 degrees.
  • Remove turkey from the oven.
  • Tent turkey with foil and allow to rest for 20 minutes before slicing.
  • Enjoy!

If cooking up a delicious Christmas meal isn’t for you, then we’ve got you covered. The River Buffet will be open from 11 a.m. to 5 PM on Dec. 25 and serving up all-you-can-eat holiday favorites.

Adults: $29.99

Children (5-12): $15.99

Children (4 & under): FREE