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Gallery Roast Turkey with Brown Sugar and Mustard Glaze Recipe Summary prep: 15 mins total: 4 hrs 15 mins Servings: 10

Ingredients Ingredient Checklist 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 2 tablespoons butter, room temperature 1/2 cup packed light-brown sugar 1/4 cup spicy brown mustard

Cook’s Notes To ensure a juicy Thanksgiving turkey, buy an inexpensive instant-read thermometer, and roast the bird to the temperature specified in the recipe.

Gallery Roast Turkey with Brown Sugar and Mustard Glaze

Recipe Summary prep: 15 mins total: 4 hrs 15 mins Servings: 10

Roast Turkey with Brown Sugar and Mustard Glaze

Roast Turkey with Brown Sugar and Mustard Glaze

Roast Turkey with Brown Sugar and Mustard Glaze

Recipe Summary prep: 15 mins total: 4 hrs 15 mins Servings: 10

Recipe Summary

prep: 15 mins total: 4 hrs 15 mins

Servings: 10

prep: 15 mins

total: 4 hrs 15 mins

prep:

15 mins

total:

4 hrs 15 mins

Servings: 10

10

Ingredients

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 2 tablespoons butter, room temperature 1/2 cup packed light-brown sugar 1/4 cup spicy brown mustard

Directions

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.

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.

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).

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 Notes To ensure a juicy Thanksgiving turkey, buy an inexpensive instant-read thermometer, and roast the bird to the temperature specified in the recipe.

Cook’s Notes

To ensure a juicy Thanksgiving turkey, buy an inexpensive instant-read thermometer, and roast the bird to the temperature specified in the recipe.

Reviews (4)

 Add Rating & Review     139 Ratings   5 star values:        51    4 star values:        40    3 star values:        30    2 star values:        13    1 star values:        5

Reviews (4)

Add Rating & Review     139 Ratings   5 star values:        51    4 star values:        40    3 star values:        30    2 star values:        13    1 star values:        5

Add Rating & Review

139 Ratings 5 star values: 51 4 star values: 40 3 star values: 30 2 star values: 13 1 star values: 5

139 Ratings 5 star values: 51 4 star values: 40 3 star values: 30 2 star values: 13 1 star values: 5

139 Ratings 5 star values: 51 4 star values: 40 3 star values: 30 2 star values: 13 1 star values: 5

  • 5 star values: 51 4 star values: 40 3 star values: 30 2 star values: 13 1 star values: 5

    Martha Stewart Member     Rating: Unrated       11/19/2013   When I orgianally made this from the Nov 2008 edition, there was a gravy that went with this recipe. It was great. I can't find it. Is it posted anywhere? I remember it having bourbon in the gravy. People were putting it on everything but the pumpkin pie.  

Martha Stewart Member     Rating: Unrated       11/22/2012   I made this amazing turkey last thanksgiving along with a gluten free cornbread stuffing and it was the best turkey I had ever made and eaten! So simple and my guests just loved the hint of spicy sweet. What an awesome find! Thanks Martha!  

Martha Stewart Member     Rating: Unrated       11/15/2011   great thanks  

Martha Stewart Member     Rating: Unrated       04/21/2009   It is so easy to make.

    Martha Stewart Member

    Rating: Unrated 11/19/2013

When I orgianally made this from the Nov 2008 edition, there was a gravy that went with this recipe. It was great. I can’t find it. Is it posted anywhere? I remember it having bourbon in the gravy. People were putting it on everything but the pumpkin pie.

Rating: Unrated

Rating: Unrated 11/22/2012

I made this amazing turkey last thanksgiving along with a gluten free cornbread stuffing and it was the best turkey I had ever made and eaten! So simple and my guests just loved the hint of spicy sweet. What an awesome find! Thanks Martha!

Rating: Unrated 11/15/2011

great thanks

Rating: Unrated 04/21/2009

It is so easy to make.

All Reviews for Roast Turkey with Brown Sugar and Mustard Glaze

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Roast Turkey with Brown Sugar and Mustard Glaze

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest