Blend butter with mustard and more for a delicious roasted turkey. This Roasted Turkey with Rosemary and Dijon is a holiday main course that works year round. Roasted turkey with rosemary is a perfect choice anytime you need to feed a crowd.
What You Need
Original recipe yields 12 servings
1/2 cup butter or margarine, softened
1/2 cup GREY POUPON Country Dijon Mustard, divided
1 Tbsp. fresh rosemary leaves, chopped
1/2 tsp. coarsely ground black pepper
1/2 cup orange juice, divided
1 turkey (12 lb.)
2 cups dry white wine, divided
2 Tbsp. flour
Add To Shopping List
Please use alcohol responsibly.
Let's Make It
Heat oven to 325°F.
Mix butter, 1/4 cup mustard, rosemary and pepper in medium bowl until blended; stir in 1/4 cup orange juice. Reserve 1/4 cup mustard mixture for making the gravy; refrigerate until ready to use.
Pour remaining orange juice into turkey cavity. Loosen turkey skin from meat; rub 1/4 cup of the remaining mustard mixture under skin, then rub additional 1/4 cup of the remaining mustard mixture over outside of turkey.
Place turkey, breast side up, on rack in roasting pan. Insert meat thermometer into thickest part of one of the thighs, being careful to not let thermometer touch the bone. Add 1 cup wine to pan.
Bake 1 hour, brushing with remaining mustard mixture after 30 min. Cover turkey loosely with foil. Continue baking 2 to 2-1/4 hours or until meat thermometer registers 165°F, stirring remaining wine, 1/2 cup at a time, into drippings in pan as necessary to prevent them from burning.
Transfer turkey to cutting board, reserving drippings in pan; cover turkey with foil. Let stand 20 min.
Meanwhile, pour pan drippings into large measuring cup; skim off fat. Add enough of the remaining wine to drippings to measure 2-1/2 cups; set aside. Add reserved mustard mixture to roasting pan; cook until heated through, stirring frequently. Gradually add flour, stirring constantly with whisk until blended. Cook on medium heat 1 to 2 min. or until thickened, stirring constantly. Add pan drippings; stir until blended. Cook 2 to 3 min. or until gravy thickens and begins to boil. Stir in remaining mustard.
Slice turkey. Serve with the gravy.
Substitute 1 tsp. dried rosemary leaves for the fresh rosemary.
Substitute chicken broth or water for the wine.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.