Glazed Turkey With Maille Honey Dijon Mustard Recipes

Steps:

• For the mustard maple glaze: Whisk together the maple syrup, horseradish, mustard and ancho in a bowl and season with salt and pepper. Cover and let sit at room temperature for at least 30 minutes to allow the flavors to meld. (Can be made up to 2 days in advance and stored, covered, in the refrigerator. Bring to room temperature before using.)
• For the turkey: Remove the turkey from the refrigerator 1 hour prior to roasting. Preheat the oven to 450 degrees F.
• Scatter the carrots, celery and onions in a large roasting pan and set a roasting rack on top. Place the turkey on the rack and sprinkle the cavity with salt and pepper. Brush the entire turkey with the melted butter and sprinkle liberally with salt and pepper. In a medium saucepan, combine 4 cups of the chicken stock and the 1/2 stick butter; keep warm over low heat. Ladle a cup or so over the bird.
• Transfer the turkey to the oven and roast until light golden brown, 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with a few cups of the warm chicken stock mixture every 15 minutes, until an instant-read thermometer inserted into the thigh registers 145 degrees F. Return the turkey to the oven and cook, basting with mustard maple glaze every 10 minutes, until it reaches an internal temperature of 155 degrees F. The total roasting time will be about 2 hours 45 minutes.
• Transfer the turkey to a large cutting board, tent loosely with foil, and let rest for 30 minutes to 1 hour before slicing. Meanwhile, strain the drippings from the roasting pan into a bowl, discarding the solids. If needed, add enough of any remaining chicken stock to make 6 cups of liquid.
• For the gravy: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook until light golden brown. Slowly whisk the drippings into the flour mixture. Bring to a boil, whisking until the mixture begins to thicken and the flour taste has been cooked out, about 10 minutes. Add more stock if needed and a splash of white wine if desired, and cook for 2 minutes longer. Fold in the herbs and season with salt and pepper. Serve immediately.

Steps:

• Make the glaze: Whisk the maple syrup, mustard, horseradish and chile powder in a bowl and season with salt and pepper. Cover and let sit at room temperature at least 30 minutes to allow the flavors to meld. (The glaze can be made up to 2 days in advance; store, covered, in the refrigerator. Bring to room temperature before using.)
• Prepare the turkey: Remove the turkey from the refrigerator 1 hour before roasting. Preheat the oven to 450˚ F. Season the cavity of the turkey with salt and pepper. Rub the outside of the turkey with the butter and season liberally with salt and pepper. Put 4 cups chicken stock in a medium saucepan and keep warm over low heat.
• Place the carrots, celery and onions in a large roasting pan and place a roasting rack on top. Put the turkey on the rack, place in the oven and roast until light golden brown, about 45 minutes. (Tent the turkey loosely with foil if it is browning too quickly.) Reduce the oven temperature to 350˚ F, baste with 2 cups warm stock and continue roasting, basting with 2 more cups warm stock halfway through, until an instant-read thermometer inserted into the thigh registers 155˚, about 1 hour. After the turkey reaches 155˚ F, begin basting with the maple glaze; continue roasting, basting with the glaze every 10 minutes, until an instant-read thermometer inserted into the thigh registers 165˚ F, about 20 more minutes.
• Remove the turkey from the oven and transfer to a large cutting board. Tent loosely with foil and let rest at least 45 minutes before slicing. Strain the drippings into a bowl and discard the solids. Add enough of the remaining chicken stock to make 6 cups liquid.
• Make the gravy: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook until light golden brown, about 8 minutes. Slowly whisk in the stock-drippings mixture, then bring to a boil and whisk until the gravy begins thickening and the flour taste has been cooked out, about 10 minutes. Add more stock until you reach the desired consistency. If desired, add a splash of white wine and cook 2 more minutes. Stir in the herbs and season with salt and pepper.
• Heat the remaining stock in a saucepan over low heat. Remove the turkey legs and wings, then remove the dark meat and shred. Remove the breasts and cut crosswise into 1-inch-thick slices. Ladle some of the warm stock on top of the turkey and serve with the gravy.

Steps:

• In 6-quart container or stockpot, stir water, honey, Dijon mustard and salt until honey and salt are dissolved. Add turkey breast to brine mixture. Cover; refrigerate at least 12 hours but no longer than 24 hours.
• Heat gas or charcoal grill for indirect cooking as directed by manufacturer. Remove turkey from brine mixture; rinse thoroughly under cool running water and pat dry. Discard brine.
• In small bowl, mix remaining ingredients; brush over turkey. Insert ovenproof meat thermometer into turkey so tip is in thickest part of breast and does not touch bone.
• Place turkey on unheated side of 2-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook over medium heat 1 hour.
• Rotate turkey 1/2 turn; cook covered 45 to 60 minutes longer or until thermometer reads 165°F.
• Remove turkey from grill. Cover with foil; let stand 5 to 10 minutes before slicing.

Steps:

• First make the stuffing. Heat 1 tablespoon oil in a pan and fry bacon. Add remaining oil to pan and gently fry onion over low heat to soften, but not brown. Place breadcrumbs in a bowl and add bacon and onion, apricots and parsley. Season well.
• Using pastry brush, paint Maille® Honey Dijon mustard over turkey. Place lemon and onion in turkey cavity and season. Spoon stuffing into neck end, pressing in tightly. Secure neck flap underneath. Lightly cover with foil. Place in a pre-heated oven at 350 degrees F and roast for 3 1/2 hours, basting every hour and replacing foil. Test for thorough cooking by piercing the thick part of the thigh with a skewer. The juices should run clear with no pink tinge.
• Place vegetables in a roasting tin, drizzle with olive oil and season. Place in oven 35 minutes before the end of roasting time. Turn occasionally.

Steps:

• In a small bowl, whisk together the apple cider, butter and honey.
• Brush over entire bird 45 minutes before it completes cooking. Repeat several times before removing turkey from oven.

Steps:

• Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Bake for 2 hours., In a small bowl, mix glaze ingredients; brush over turkey. Bake 1-3/4 to 2-1/4 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Baste occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), For stuffing, in a Dutch oven, heat butter over medium-high heat. Add onion and celery; cook and stir until tender. Add stuffing cubes and seasonings; toss to combine. Stir in enough boiling water to reach desired moistness; transfer to a greased 13x9-in. baking dish. Bake, covered, for 1 hour. Uncover and bake until lightly browned, 10-15 minutes longer., Remove turkey from oven; cover loosely with foil and let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey and stuffing.

Steps:

• Turkey: In a saucepan, combine turkey neck and giblets with half each of onion, carrots, and celery; bay leaf; and 6 cups water. Season with salt and pepper; bring to a boil, then reduce heat to low and simmer 1 hour. Strain through a mesh sieve into a bowl (you should have at least 4 cups stock). If desired, pull meat from neck and chop giblets into bite-size pieces; reserve for gravy.
• Meanwhile, preheat oven to 425 degrees. Combine 2 tablespoons salt and 3/4 teaspoon pepper. Season both cavities of turkey with half of salt-pepper mixture. Stuff large cavity with half of orange, half of garlic, and thyme sprigs. Tie legs together with kitchen twine. Stuff neck cavity with remaining orange half. Rub butter evenly all over skin, then season with remaining salt-pepper mixture. Place remaining onion, carrot, celery, and garlic in a roasting pan in a single layer. Top with a roasting rack. Transfer turkey to rack. Pour 1 cup stock into pan.
• Roast turkey 1 hour, adding water or more stock to pan, 1/4 cup at a time, if bottom becomes dry and begins to blacken. Meanwhile, boil maple syrup in a saucepan until reduced by half, about 10 minutes. Remove from heat; stir in mustard and thyme leaves.
• Reduce oven temperature to 350 degrees; continue roasting turkey until a thermometer inserted into thickest part of thigh (near but not touching bone) registers 150 degrees, 30 to 35 minutes. Brush with maple-syrup mixture (if it has begun to solidify, rewarm over low heat first) and continue roasting, basting every 15 minutes with more maple-syrup mixture, until thermometer registers 165 degrees, 35 to 45 minutes more, depending on bird size. (Reserve any extra syrup mixture for gravy.) Transfer turkey to a carving board or platter; let stand at least 20 minutes.
• Gravy: Meanwhile, remove rack, onion, carrots, celery, and garlic from roasting pan; discard vegetables. Place pan across two burners; bring to a simmer over medium-high heat. Add wine; boil until mostly evaporated, about 1 minute. Add 2 1/2 cups stock to pan; return to a boil. Whisk remaining 1/2 cup stock into flour. Slowly add flour mixture to pan, whisking constantly; continue boiling until thickened slightly, 2 to 3 minutes. Whisk in any remaining maple-syrup mixture. Season with salt and pepper. Strain gravy through a mesh sieve into a bowl. Stir in reserved neck meat and giblets, if desired. Carve turkey; serve with gravy.

Steps:

• First make the stuffing. Heat 1 tablespoon oil in a pan and fry bacon. Add remaining oil to pan and gently fry onion over low heat to soften, but not brown. Place breadcrumbs in a bowl and add bacon and onion, apricots and parsley. Season well.
• Using pastry brush, paint Maille® Honey Dijon mustard over turkey. Place lemon and onion in turkey cavity and season. Spoon stuffing into neck end, pressing in tightly. Secure neck flap underneath. Lightly cover with foil. Place in a pre-heated oven at 350 degrees F and roast for 3 1/2 hours, basting every hour and replacing foil. Test for thorough cooking by piercing the thick part of the thigh with a skewer. The juices should run clear with no pink tinge.
• Place vegetables in a roasting tin, drizzle with olive oil and season. Place in oven 35 minutes before the end of roasting time. Turn occasionally.