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!