Roast Turkey with Brown Sugar and Mustard Glaze
http://www.marthastewart.com/print/319176
Roast Turkey with Brown Sugar and Mustard Glaze
A practically instant sweet-and-spicy mixture of mustard and brown sugar flavors the bird
and gives the skin an impressive golden-brown color.
Everyday Food, November 2008
http://www.marthastewart.com/319176/roast-turkey-with-brown-sugar-and-mustar
Prep Time
15 minutes
Total Time
4 hours 15 minutes, plus resting
Serves
10
Ingredients
1 whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry (neck and giblets
reserved, liver discarded)
Coarse salt and ground pepper
4 cups Pecan Cornbread Dressing (http://www.marthastewart.com/261944/pecan-cornbreaddressing)
2 tablespoons butter, room temperature
1/2 cup packed light-brown sugar
1/4 cup spicy brown mustard
PHOTOGRAPHY:
Directions
1. Preheat oven to 350 degrees with rack in lowest position. Place turkey on roasting rack set
in a large roasting pan. Season inside of turkey with salt and pepper. Loosely fill neck and
large cavity with dressing; fold skin over, and secure with skewers or trussing needles, if
necessary. Bend wing tips forward, and tuck under neck cavity. Using kitchen twine, tie
legs together securely. Rub turkey all over with butter; season with salt and pepper.
2. Add neck, giblets, and 3 cups water to roasting pan. Cover turkey loosely with aluminum
foil. Roast 1 hour, and then baste with pan juices every 30 minutes, until an instant-read
thermometer inserted in thickest part of a thigh (avoiding bone) registers 125 degrees, 1 to
2 hours more.
3. Remove foil; increase heat to 400 degrees. In a small bowl, stir together sugar and
mustard; brush turkey with glaze. Rotate pan, and continue to roast turkey, brushing with
glaze 2 to 3 more times, until thermometer registers 165 degrees, 45 minutes to 1 hour
more (tent with buttered foil if browning too quickly; add more water if pan becomes dry).
4. Transfer turkey to a platter; reserve pan with drippings for gravy (opposite). Cover turkey
loosely with foil, and let rest at least 30 minutes (or up to 1 hour). Before serving, remove
dressing, and carve.
Cook's Note
To ensure a juicy Thanksgiving turkey, buy an inexpensive instant-read thermometer, and
roast the bird to the temperature specified in the recipe.
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