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
- 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
- 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.