Add the onion wedges, with some clementine cut into wedges, leaving the peel (obviously they must be well washed).
Cook at 220°C for 45 minutes, and then reduce 180°C for 30 minutes. The turkey is cooked once the juices run clear, or the internal temperature reaches 75°C. If you notice that the top of the turkey gets too brown, place some foil on top and let it cook.
Halfway through cooking, after 1 hour, deglaze with the wine. Return to the oven and occasionally sprinkle the turkey with the cooking juices, to ensure that it remains moist and soft.
Serve hot, fresh from the oven!
By @Frollemente