© 2023 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/4 c ground mustard
2 tbsp Worcestershire sauce
2 tbsp olive oil
1/2 tsp white vinegar
1 tsp kosher salt
1/8 tsp freshly ground black pepper
1 (10 to 12 lb) WHOLE TURKEY
1 Medium onion, peeled and qtered
2 Celery ribs, qtered lengthwise
As needed fresh parsley sprigs
2 Slices TURKEY BACON
1/4 c unsalted butter, softened
As needed additional vegetable oil
2 c TURKEY BROTH OR reduced-sodium chicken broth
1 c cold water
Combine the first six ingredients in a small bowl; stir to form a smooth paste.
Remove giblets from turkey (discard or save for another use).
Brush rub over inside and outside of turkey. Place in a 2-gallon resealable plastic bag. Refrigerate for 1-24 hours.
Remove turkey from bag and place turkey on a rack in a large 2-inch deep roasting pan. Place the onion, celery and parsley inside the turkey cavities. Place the bacon across breast. Spread the melted butter between legs and body. Brush the turkey breast with oil. Pour broth and water into roasting pan.
Roast the turkey, uncovered, in a 325 degree oven for 3-1/2 to 4 hours or until a meat thermometer reads 175 degrees F in the thigh, basting frequently.
Remove turkey from oven; discard bacon. Remove vegetables from the interior cavities and discard.
Let the turkey stand 20 minutes before carving.
Thicken pan juices for gravy, if desired.
Total Calories 541
Total Fat 30 g
Saturated Fat 9 g
Cholesterol 217 g
Sodium 596 mg
Total Carbohydrates 3 g
Protein 62 g