Dijon Herb Basted Turkey

This is the turkey I made when my brothers were visiting. I found this recipe on Oprah's website about five years ago. This is the only turkey recipe I will use. It is amazing. I served it with Tastefully Simple Wild Rice Stuffing and Pasta Roni. Did not go the potato route since it wasn't Thanksgiving. With the left overs I made turkey salad by adding low fat mayo, spicy mustard, salt, pepper, garlic, and almonds. This is really easy to toss together. No measuring needed.

Dijon Herb Basted Turkey


Ingredients:
½ cup margarine
2 cups white wine or chicken broth, divided
½ cup Dijon mustard, divided
1 tb rosemary
½ ts salt
½ ts pepper
½ cup orange juice, divided
2 tb flour
1 – 12lb turkey

Directions:

Mix margarine, ¼ cup mustard, rosemary, salt, and paper. Stir in ¼ cup OJ. Remove ¼ cup of mixture for gravy. Pour ¼ cup OJ into turkey cavity. Rub ¼ cup mustard on turkey skin and the ¼ cup mixture on side of turkey. Place turkey in pan. Add 1 cup wine or broth to bottom of pan. Bake 1 hour then brush turkey with remaining mixture every 30 minutes until fully cooked. Meat temp should be 180 degree inside. Cook turkey according to time and temp on bag.

Gravy:

Pour pan drippings into large measuring cup. Add wine or broth to drippings until it reaches 2 ½ cups. Set aside. Add ¼ cup mustard mix to roasting pa. Cook until heated. Stirring frequently. Gradually add flour, bead with whisk. Cook on medium heat for 1 to 2 minutes. Add pan drippings, beat until blended. Cook for 2-3 minutes. Stir in remaining ¼ cup mustard.