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Brown Sugar and Mustard Glazed Turkey Recipe

  • 1 whole turkey, about 12 pounds (neck and giblets reserved)
  • Coarse salt and ground black pepper
  • 2 tablespoons butter, room temperature
  • 3 cups of water
  • ½ cup packed light-brown sugar
  • ¼ cup spicy brown mustard
  • 1 bunch fresh sage leaves (or thyme)

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 sage leaves. Loosen the skin on turkey breasts by sliding your hand under the skin by the neck first, gently and without tearing it. Rub butter on each side and then rub turkey all over with butter, season with salt and pepper. Bend wing tips forward, and tuck under the neck cavity.

Place turkey breast side up on roasting pan, adding 3 cups of water to the bottom of the pan, along with the neck and giblets. Cover the turkey with a heavy-duty foil tent and slide the roasting pan unto the center of the oven floor registering 500°F. Leave for 45 minutes.

In a small bowl, stir together sugar and mustard. Slide the turkey out of the oven and brush with glaze. When sliding the pan back in the oven, rotate side. 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. If the turkey needs browning, then take off the foil during the last 30 minutes or so of baking.

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.

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