A sweet-and-spicy mixture of mustard and brown sugar flavors the skin and creates an impressive golden-brown color.
Course: Main Course
1whole turkeyabout 12 pounds (neck and giblets reserved)
1/2tsp black pepperfreshly ground
½cuppacked light-brown sugar
¼cupspicy brown mustard
1bunch fresh thyme leaves
1tablespoonfennel bulbfinely minced
1/2tablespoonlemon grassfinely minced
1/2tablespoonhorseradish rootfinely 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.