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    Herbed Mustard and Honey Glazed Turkey Recipe

    (makes 12 servings)

    Herb and Mustard Butter:
    3/4 cup butter, (1 ½ stick) room temperature
    1/3 cup green onion, green part only, chopped fine
    1/3 cup Italian parsley, chopped
    2 Tbl fresh thyme, chopped
    1 ½ Tbl fresh sage, chopped
    1 Tbl Dijon mustard
    1 ½ tsp kosher salt
    1 ¼ tsp black pepper

    Turkey:
    1 14- to 16-pound turkey, rinsed, patted dry inside and out; neck, heart, and gizzard reserved for Turkey Stock
    10 ea fresh Italian parsley sprigs
    6 ea fresh sage sprigs
    6 ea fresh thyme sprigs
    2 Tbl olive oil
    4 cups chicken stock or water (for pan turkey stock)
    1 lb ea carrots, celery and onions cut large chunks
    2 cups honey
    1 cup orange juice
    1 cup white wine

    Gravy:
    4 Tbl butter, set out to room temperature
    4 Tbl flour
    2 cups white wine
    2 cups Turkey Stock (juices from pan)
    1 Tbl poultry seasoning
    1/2 cup heavy whipping cream
    1 Tbl chopped fresh Italian parsley
    1 Tbl chopped fresh sage


    Directions

    Herb and Mustard Butter:
    Whisk together all of the ingredients in a bowl or mixer and set aside.

    Turkey:

    1. Set oven rack at the lowest position. Preheat oven to 325 degrees.
    2. Sprinkle main turkey cavity with salt, pepper, and about 2 tablespoons herb mustard butter.
    3. Starting at neck end of turkey, carefully slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin. Spread herb butter over thigh and drumsticks, then over breast meat under skin. Fill main cavity with parsley, sage, and thyme sprigs. Tie legs together loosely. Tuck wing tips under.
    4. Place turkey on rack set in large roasting pan. Rub outside of turkey all over with oil; sprinkle with salt and pepper.
    5. Pour the stock into the roasting pan with the carrots, celery, onions and turkey parts.
    6. Roast the turkey for 20 minutes then, with a pastry brush, start to brush the turkey with the honey mixture. Continue brushing every 20-25 minutes to develop and dark golden “lacquer” color and texture.
    7. Remove the turkey from oven. Insert a thermometer into the thickest part of thigh and continue to roast until it registers 155 degrees to 165 degrees (about 3 hours).
    8. Tilt turkey so juices from main cavity run into pan. Transfer turkey to platter. Tent very loosely with foil; let rest at least 30 minutes (internal temperature will rise 5 to 10 degrees). Save the pan juices for gravy.
    Gravy:
    1. In a small bowl, combine the flower and butter until well blended. Set aside.
    2. Pour the juices from the roasting pan through a strainer into a glass bowl or large measuring cup.
    3. Place the roasting pan back on the stove over medium high heat.
    4. Add the wine; using a wooden spoon or spatula, scrape the bottom of the pan to loosen all the brown bits from the pan.
    5. Allow the wine to reduce until almost gone.
    6. Spoon off the fat that has risen to the top of the bowl with the pan juices.
    7. Add the broth, poultry seasoning and cream to the pan. Bring to a simmer.
    8. Add the flour-butter mixture 1 tablespoon at a time, while whisking, until desired thickness is achieved.
    9. Allow to simmer for about 5 minutes.
    10. Season as needed.

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