Take your bird out 30-45 minutes before starting to bring it to room temperature. Pat dry if needed before starting.

Preheat oven to 425°F and position a rack in the middle of your oven.

Season par cooked white rice with a bit of butter and all purpose seasoning.

Empty your bird of innards if needed. Season your fryer with salt, pepper, garlic powder and Rosemary. Make sure you season well this includes all areas: wings, under wings, between the thighs and inside the cavity.

Stuff your bird with your rice mixture.

If you would like, truss your bird after stuffing it. Find a YouTube video to explain this that's what I did and it takes practice but it's worth it. This is optional however I have found trussing your bird makes for a very beautiful presentation.

Place your bird in a baking dish, I like to stuff extra rice in after trussing it and placing it in the baking dish.

Melt 1 cup butter with the white wine then add a sprinkle of parsley.

Baste your bird with 1/3 of your wine mixture.

Roast your bird in the oven for 15 minutes, then reduce heat to 375°F. After 15 minutes baste with 1/3 more of your wine mixture. 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 375°F

Let your bird rest for 15-20 minutes once out of the oven before carving.