A practically instant sweet-and-spicy mixture of mustard and brown sugar flavors the bird and gives the skin an impressive golden-brown color.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees with rack in lowest position. Place turkey on roasting rack set in a large roasting pan. Season inside of turkey with salt and pepper. Loosely fill neck and large cavity with dressing; fold skin over, and secure with skewers or trussing needles, if necessary. Bend wing tips forward, and tuck under neck cavity. Using kitchen twine, tie legs together securely. Rub turkey all over with butter; season with salt and pepper.

  • Add neck, giblets, and 3 cups water to roasting pan. Cover turkey loosely with aluminum foil. Roast 1 hour, and then baste with pan juices every 30 minutes, until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 125 degrees, 1 to 2 hours more.

  • Remove foil; increase heat to 400 degrees. In a small bowl, stir together sugar and mustard; brush turkey with glaze. Rotate pan, and continue to roast turkey, brushing with glaze 2 to 3 more times, until thermometer registers 165 degrees, 45 minutes to 1 hour more (tent with buttered foil if browning too quickly; add more water if pan becomes dry).

  • Transfer turkey to a platter; reserve pan with drippings for gravy (opposite). Cover turkey loosely with foil, and let rest at least 30 minutes (or up to 1 hour). Before serving, remove dressing, and carve.

Cook's Notes

To ensure a juicy Thanksgiving turkey, buy an inexpensive instant-read thermometer, and roast the bird to the temperature specified in the recipe.

Reviews (4)

139 Ratings
  • 5 star values: 51
  • 4 star values: 40
  • 3 star values: 30
  • 2 star values: 13
  • 1 star values: 5
Rating: Unrated
When I orgianally made this from the Nov 2008 edition, there was a gravy that went with this recipe. It was great. I can't find it. Is it posted anywhere? I remember it having bourbon in the gravy. People were putting it on everything but the pumpkin pie.
Rating: Unrated
I made this amazing turkey last thanksgiving along with a gluten free cornbread stuffing and it was the best turkey I had ever made and eaten! So simple and my guests just loved the hint of spicy sweet. What an awesome find! Thanks Martha!
Rating: Unrated
great thanks
Rating: Unrated
It is so easy to make.