A turkey made with Dijon mustard is exotic and downright adventurous! Surprise your family and friends with a turkey marinated in butter and packed with spices from all over the world. Have a Happy Thanksgiving!

1/2 cup (1 stick) softened unsalted butter

3 tablespoons chopped fresh tarragon

3 tablespoons chopped fresh marjoram

2 tablespoons chopped fresh sage

1 tablespoon lemon zest

1 tablespoon orange zest

2 tablespoons Dijon-style mustard

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1 (14 to 16 pounds) Butterball® Fresh or Frozen Whole Turkey, thawed if frozen

1. Preheat oven to 325*F. Combine butter, herbs, zest, mustard, salt and pepper in work bowl of blender or food processor; cover. Process until well blended.

2. Remove neck and giblets from body and neck cavities of turkey. Reserve giblets for stuffing recipe. Drain juices from turkey and dry turkey with paper towels. Turn wings back to hold neck skin against back of turkey.

3. Remove butter mixture from blender. Carefully work fingers under skin on breast of turkey. Place half the butter mixture under breast area. Rub remaining butter mixture over breast and legs of turkey.

4. Place turkey, breast side up, on a flat rack in a shallow baking pan. Roast turkey approximately 1-1/2 hours. Then, cover breast and top of drumsticks loosely with foil to prevent overbrowning.

Roast turkey another 1-1/2 hours, or until meat thermometer reaches 180*F; when inserted into the deepest part of the thigh.

Let turkey stand 15 minutes before carving.

Makes 12 servings.

Recipe and photo courtesy of butterball.com.

Comments

natz

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legged is always a great word to know. For more information see the link below:

natz
www.skilch.com

Sunday 11 March 2012, 22:57

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Joseph

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Joseph
www.joeydavila.com

Tuesday 22 May 2012, 16:38

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