Thursday, November 22, 2018

Mustard Maple Glaze Roasted Turkey

Sorry guys, I know this one is a little late for Thanksgiving. Everyone is probably eating or at least cooking their turkey by now. Maybe you can try this for Christmas dinner. I’ve been working as of late and haven’t had the time to write. Hope everyone has had a Happy Thanksgiving!

This recipe caught my eye when I received it in an email from Fresh Thyme. I’ve never tried a mustard maple glaze on my turkey before, have you? This recipe is for a 14-16lb turkey.

Note: one pound per person, unless you have big eaters or want leftovers plan on 1 1/2-2 pounds per person. Total Time: 5+hours


  • olive oil cooking spray
  • 1 (14 to 16 lb.) fresh or frozen turkey, thawed
  • 1 medium yellow onion, quartered
  • 1 stalk celery, coarsely chopped
  • 1 medium carrot, coarsely chopped
  • 3 sprigs flat-leaf parsley, divided, plus more for garnish
  • 2 sprigs fresh sage, plus more for garnish
  • 1 tsp. poultry seasoning
  • Freshly cracked black pepper, to taste
  • 1/4 cup Dijon mustard
  • 1 Tbsp. maple syrup
  • 1 Tbsp. unsalted butter, melted
  • 1 lemon, plus more for garnish


1. Preheat oven to 325 ̊F. Place flat roasting rack in shallow roasting pan. Spray with cooking spray. Remove the neck and giblets from the turkey cavity. Place turkey, breast side up, on prepared rack. Twist the wing tips under back.

2. Stuff onion, celery, carrot, 2 sprigs of parsley, and 2 sage sprigs inside turkey. Tie the drumsticks together with kitchen twine. Spray turkey with cooking spray. Rub poultry seasoning and black pepper over turkey. Roast, uncovered, for 3 hours.

3. For glaze, in a small bowl, combine mustard, maple syrup, and butter. Finely chop remaining sprig of parsley; add to glaze. Cut lemon in half. Squeeze 1 Tbsp. juice into glaze. Slice remaining lemon for garnish.

4. After turkey roasts for 3 hours, brush turkey with glaze. Continue roasting an additional 30 to 45 minutes or until meat thermometer inserted in thigh registers 175 ̊F. Remove turkey from oven, tent with foil, and let rest 20 minutes before carving. Garnish with parsley, sage, and lemon. Yum Yum!

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