Herb and Mustard Turkey

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  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1/3 cup finely chopped green onion tops
  • 1/3 cup finely chopped fresh at leaf parsley*
  • 2 tablespoons chopped fresh thyme*
  • 1 1/2 tablespoons chopped fresh sage*
  • 2 tablespoons Dijon mustard
  • Salt and freshly ground black pepper
  • 14-16 pound turkey
  • Various aromatics (such as onion, carrot, celery, garlic)
  • Olive oil
  • *Reserve stems for turkey cavity


Combine butter, green onions, herbs and mustard in a mixing bowl. Season to taste with salt and pepper.
Preheat oven to 450°F.
To prepare turkey, empty cavity, rinse well and pat very dry with paper towels.
Loosely stuff cavity with herb stems and aromatics. Gently work your hands between skin and meat of turkey, taking care not to tear skin.
Spread herb mustard butter under skin. Tuck wing tips under turkey and loosely tie legs together.
Rub outside of skin with olive oil and season with salt and pepper. Place turkey on a rack in a roasting pan.
Bake for 20 minutes. Reduce oven temperature to 325°F. Bake until a meat thermometer inserted into thickest part of thigh registers 165°F.
Remove from oven, tent with foil and let rest for 30 minutes before carving.

Recipe from Central Market Mill Creek - Culinary Resource Center
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