Roasted Turkey with Dijon Mustard Sauce

Do you want to use a different recipe this year for Thanksgiving? We found a recipe for a roasted turkey with a Dijon mustard sauce.  In Germany we also love to turkey but for Christmas. And for Saint Martin a goose will be roasted.
This recipe is special because the mustard will not be spread onto the skin (as usual), it is spread under the turkey skin. Sounds a bit difficult? It’s not that difficult to loosen the skin. With this method the meat will be especially juicy and flavorful. Happy Cooking and Happy Thanksgiving!

Ingredients Roasted Turkey w Dijon Mustard

1 turkey (12-14 pounds), thawed if frozen
1/3 cup Dijon mustard
Vegetable oil like sunflower oil

Dijon Mustard Sauce
Turkey drippings
3 tbsp all-purpose flour
1 cup half and half milk
1/4 cup Dijon mustard
1/4 cup chopped parsley

Cooking Instructions Roasted Turkey

Preheat oven to 325 degrees F.
– Remove neck and giblets from the turkey; drain it well, and free the legs from the tucked position, without cutting the band of skin.
– Using a rubber spatula or hand, loosen the skin over the breast, starting at the body cavity opening by the legs.
– Spread 2 tbsp mustard inside the body cavity and spread the remaining mustard on the meat under the skin. Hold the skin in place at the opening with toothpicks.
– Return the legs to the tucked position and turn the wings back to hold neck skin in place.
– Put the turkey, breast side up, on a flat rack in an open pan, about 2 inches deep.
– Insert a meat thermometer into the thickest part of the thigh next to the body, being careful not to touch the bone. Brush the turkey with vegetable oil.
– Roast the turkey for 3.5 to 3 3/4 hours. When the skin turns golden brown, cover the breast loosely with aluminum foil to prevent over browning.
– When the turkey is done let it stand for 15 minutes.
– For the sauce remove the fat from the drippings with a turkey baster or skimming spoon..
– Add enough water to the drippings to make 2 cups.
– In a medium saucepan, blend the drippings with the flour, using a wire whisk. Cook, stirring, over medium heat until the mixture thickens and starts to boil.
– Stir in half and half, mustard and parsley.
– Continue to cook over medium heat until the sauce is thickened but not boiling.
Carve the turkey and serve it with the mustard sauce.