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This unstuffed whole roast
turkey is basted during the last 30 minutes of cooking with a
sweetly pungent honey-Dijon mustard glaze.
Roast
Turkey with Honey-Mustard Glaze
- 1 (15-pound) whole turkey,
fresh or frozen (thawed)
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 cup clover honey
1/4 cup Dijon mustard
- Remove giblets and neck
from turkey; reserve for gravy. Rinse turkey with cold running
water; drain well. Blot dry with paper towels.
- Sprinkle salt and pepper
in the cavities of the bird.
- Fold neck skin and fasten
to the back with skewers. Fold the wings under the back of the
turkey. Return legs to the tucked position.
- Place turkey, breast side
up, on a rack in a large shallow (no more than 2 1/2-inches deep)
roasting pan. Insert an oven-safe thermometer into thickest part
of the thigh, being careful it does not touch the bone.
- Roast turkey in a preheated
325°F (160°C) oven about 3 3/4 hours. Baste with the
pan juices.
- Meanwhile, in small bowl,
blend honey and mustard together. During the last 30 minutes
of roasting time, baste the bird with the honey glaze. Continue
to roast until the thermometer registers 180°F (85°C)
in the thigh, or 170°F (80°C) in the breast.
- Remove the turkey from
the oven and allow the bird to rest for 15 to 20 minutes before
carving.
Makes 22 servings.
Recipe
and photograph provided
courtesy of the National Turkey Federation.
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