3. MENU FOR 8
Brown Sugar– and Mustard-Glazed Turkey
Mushroom and Challah Stuffing
4. BROWN SUGAR– AND MUSTARD-GLAZED ROAST TURKEY
Recipe by Teri Tsang Barrett
2 onions, chopped
2 stalks celery, chopped
8 sprigs thyme, cut into 1-inch pieces
Kosher salt and freshly ground pepper
One 10- to 12-pound turkey, rinsed and patted dry (**neck and giblets reserved for turkey stock)
3 Tbsp. butter, at room temperature
¾ cup packed brown sugar
½ cup Dijon mustard
**If not making the turkey stock for the stuffing, add the neck and giblets to the roasting pan. See note below in the recipe procedure.
Position a rack in the lower third of
the oven and preheat to 400˚F. In a bowl, combine the room-temperature butter with about a Tbsp. of kosher salt and mix together to make a paste. (If possible, make this paste the night before, rub on turkey, and let sit overnight.) In a separate bowl, combine the onions, celery, thyme, 1 tsp salt, and a few grindings of pepper. Fill the turkey cavity with half of the onion mixture, then scatter the remaining onion mixture in the bottom of a large heavy-duty roasting pan. Place a rack on top of the onion mixture.
Loosen the skin over the turkey breasts by reaching your hand into the neck opening and carefully stretching the skin up and away from the breast without tearing it.