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Tuesday, December 19, 2006

Mustard-Rubbed Roast Turkey


1 cup Dijon Mustard
3/4 cup olive oil
1/2 cup chopped fresh parsley
1/4 cup fresh lemon juice
2 tablespoons grated lemon zest
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage

1 15 - 16-pound Turkey
1-2 cups chicken broth

Coarsely purée first 7 ingredients in processor. Reserve 1/2 cup mustard mixture in bowl; cover and chill.

Rinse turkey inside and out; pat dry. Slide hand under skin of turkey breast, legs and thighs to loosen skin. Using hand, spread 1 cup mustard mixture unders skin over turkey breast, legs and thighs. Spread remaining mustard mixture inside main cavity. Place turkey on rack in a large roasting pan. Slide pan with turkey into large plastic bag (about 30 gallon capacity). Close bag; refrigerate turkey at least 1 day and up to 2 days.

Position rack in bottom third of oven; preheat oven to 350ºF. Remove pan with turkey from the bag. If stuffing turkey, psoon stuffing loosely into main cavity. Tuck wing tips under turkey; tie legs together loosley. Spread 1/2 cup cilled mustard mixture all over turkey. Roast at 20 minutes per pound. At 2 hours, baste with 1/2 cup broth. Continue to roast until turkey is brown and thermometer inserted into the thickest part of thigh registers 180ºF, basting frequently with remaing broth and pan juices. Tent foil over turkey if browning too quickly. Roasting turkey takes less time if unstuffed. Transfer turkey to platter, tent with foil and let rest for 30 minutes. Reserve pan juices for gravies.

A very moist turkey indeed!

Enjoy and Happy Holidays!

1 comment:

Rebecca said...

I tried something very interesting with mustard and maple syrup a couple of weeks back. Karen introduced me to the combination of mustard and maple syrup and I have been hooked on it ever since. We used it as a condiment for sweet potato fries but now I find I use it for so many things. At the Marche near my home in Quebec (a province that as you know produces wonderful local maple syrup, there is a sugar shack just a few miles from my home) the local farmers supply all the pork products and their ham in particular is wonderful. I never liked ham until I came out here. I know, I know the pork industry in Quebec is absolutely terrible (check out the documentary "Bacon on Film"), some of the worst polluters in the country but they make "F@?*ing good ham" (a Kids in the Hall reference for those that watch). Anyway, I basted the F@?*ing good ham in a mixture of mustard, maple syrup and flour (for thickening). I know this might be a familar recipe to some but it was new to me. The sweet cracklin it made was delicious and the flavour throughout the ham was lovely. All I know is that I am completely hooked on the flavour of mustard and maple syrup together. And at least it wasn't your traditional pinapple glazed ham with clove which is the reason I hated ham for so many years to begin with. The mustard/maple syrup recipe has made me rediscover ham as a whole new genre. Cheers Karen!