A sweet-and-spicy mixture of mustard and brown sugar flavors the skin and creates an impressive golden-brown color. Yes, this perfectly roasted turkey takes some time to make, but just imagine all the delicious leftovers.
On to the yummies!
Brown Sugar and Mustard Glazed Turkey
A sweet-and-spicy mixture of mustard and brown sugar flavors the skin and creates an impressive golden-brown color.
Servings: 8
Ingredients
- 1 whole turkey about 12 pounds (neck and giblets reserved)
- 1 tsp Coarse salt
- 1/2 tsp black pepper freshly ground
- 2 tablespoons butter room temperature
- 3 cups giblet stock
- ½ cup packed light-brown sugar
- ¼ cup spicy brown mustard
- 1 bunch fresh thyme leaves
- 2 teaspoons NAGrika
- 1 tablespoon fennel bulb finely minced
- 1/2 tablespoon lemon grass finely minced
- 1/2 tablespoon horseradish root finely grated
Instructions
- Wash the turkey with cold water, and pat dry with paper towels inside and outside. Season inside of turkey with salt and pepper, and stuff with fresh thyme leaves.
- Combine butter, 1 tbsp mustard, thyme, fennel bulb, horseradish, lemon grass, and NAGrika in a small bowl.
- Using your fingers, gently loosen turkey skin from over the breast meat, and smear half the butter mixture under skin.
- Bend wing tips forward, and tuck under the neck cavity. Tie legs together loosely with kitchen twine. Fold neck flap under, and secure with toothpicks.
- Rub entire turkey with remaining herb butter. Sprinkle with salt and pepper, pressing to adhere.
- Place turkey breast side up on roasting pan, adding 3 cups of stock to the bottom of the pan. Close up your roaster and bake 45 minutes.
- Meanwhile, in a small bowl, stir together sugar and mustard. using a basting brush, cover the turkey with the glaze.
- Continue to roast the oven for about another 1 and 1/2 hour, brushing with glaze 2 to 3 more times, adding water as needed to the bottom of the pan, until an instant-read thermometer inserted in the thickest part of a thigh (avoid the bone) registers 165°F.
- Transfer turkey to a platter, reserve pan with drippings for your gravy.
- Cover turkey loosely with foil and let rest for at least 30 minutes before serving.
Based loosely on Martha Stewart’s Turkeys here and here.
PS: If you’ve found this post helpful, please consider supporting my work on this site. It’s so easy–and costs you nothing: Next time you want to buy something from Amazon, simply go to the Amazon site through one of my links or banner ads. No matter what you buy, I’ll get a small commission from your purchase–even if it’s not the item I’m advertising. Again, it adds nothing to your costs. So head to Amazon through one of the ads or affiliate links here (or just click here), and start shopping! Thank you so much for your consideration.
