Roast Turkey With Honey Mustard Glaze
1 15-pound whole turkey, fresh or frozen (thawed)
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 cup clover honey
1/2 cup sweet mustard
Remove giblets and neck from turkey, reserve for gravy. Rinse turkey with cold running water, drain well. Blot dry with paper towels. Sprinkle salt and pepper in the cavities of the bird. Fold neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return legs to the tucked position. Place turkey, breast side up, on a rack in a large shallow (no more than 2 ½” deep) roasting pan. Insert an oven-safe thermometer into thickest part of thigh, being careful it does not touch the bone. Roast turkey into preheated 325° oven about three and three-quarter hours. Baste with the pan juices.
Meanwhile, in small bowl, blend the honey and mustard together. During the last 30 minutes of roasting time, baste the bird with the honey glaze. Continue to roast until the thermometer registers 180° in the thigh, or 170° in the breast. Remove the turkey from the oven and allow the bird to rest for 15 to 20 minutes before carving. Place on warm large platter and garnish with fresh fruit. Yield: 22 servings at six ounces per portion Source: National Turkey Federation