Directions:
PREHEAT oven to 325°F. Remove neck and giblets from turkey cavities. Rinse turkey; drain well. Free legs from tucked position; do not cut band of skin. Using rubber spatula or hand, loosen skin over breast, starting at body cavity opening by legs. Spread 2 Tbsp. of the mustard inside body cavity; spread remaining mustard on meat under skin. Hold skin in place at opening with wooden picks. Return legs to tucked position; turn wings back to hold neck skin in place.
PLACE turkey, breast side up, on flat rack in shallow open pan. Insert instant read thermometer deep into thickest part of thigh next to body, not touching bone. Brush skin with oil.
BAKE 3 hours 30 min. to 3 hours 45 min. or until skin is golden brown and thigh temperature is between 180°F to 185°F. Cover breast loosely with foil to prevent overbrowning. Let turkey stand 15 to 20 min. before carving.
KITCHENS TIPS:
Prepare as directed, using GREY POUPON Country Dijon Mustard.
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