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Dijon-Herb Basted Turkey
1 cup (2 sticks) margarine or butter, softened
3/4 cup grey poupon Country Dijon Mustard, divided
1 Tbsp. fresh rosemary leaves, chopped
1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
1/2 cup orange juice, divided
1 whole turkey, rinsed, pat dry (10 to 12 lb.)
Dry white wine, chicken broth or water
3 Tbsp. flour
Mix margarine, 1/2 cup mustard, rosemary, salt and pepper; stir in 1/4 cup orange juice. Reserve 1/4 cup mustard mixture for gravy.
Sprinkle remaining orange juice in cavity of turkey. Loosen turkey skin from meat; rub 1/4 cup mustard mixture under skin. Spread 1/4 cup mustard mixture over turkey.
Place turkey, breast side up, on a rack in roasting pan. Insert meat thermometer deep into thickest part of thigh, not touching bone. Add 1 cup wine to pan. Bake turkey as directed on roasting chart, brushing with mustard mixture every 30 minutes. After 1 hour, tent turkey loosely with foil; continue roasting until thigh temperature reaches 180°F to 185°F. Add wine to pan as needed to prevent burning. Remove turkey to cutting board; cover with foil. Let stand about 20 minutes before slicing.
Pour pan drippings into large measuring cup; skim off fat. Add enough wine to measure 3 cups liquid; set aside.
Melt mustard mixture reserved for gravy in roasting pan; sprinkle in flour, whisking constantly. Cook for 1 to 2 minutes. Whisk in pan drippings; cook for 2 to 3 minutes or until mixture thickens and begins to boil. Stir in remaining mustard. Serve with sliced turkey.
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