1 (12-pound) fresh or frozen turkey, thawed
1/4 cup spicy brown mustard
1/4 cup packed chopped fresh sage leaves
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 cups chicken broth
Classic Pan Gravy
Preheat oven to 450 degrees F.
Remove giblets and neck from turkey and reserve for Classic Pan Gravy. Rinse turkey with cold water, and pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between the skin and meat. Combine the mustard, sage, black pepper, and garlic. Rub the mustard mixture under loosened skin. Lift the wing tips up and over back; tuck under turkey.
Place turkey, breast side up, in a shallow roasting pan. Pour broth over turkey. Insert a meat thermometer into meaty part of thigh, making sure not to touch the bone. Place turkey in a 450 degrees F oven; immediately reduce the oven temperature to 325 degrees F (do not remove turkey from oven). Bake for 2 hours or until thermometer registers 180 degrees F, basting turkey frequently with pan juices. Reserve 3 tablespoons.
TABLE 2. Approximate ROASTING TIMES FOR TURKEY (325 °F oven temperature)
Always use a food thermometer to check the internal temperature of both turkey and stuffing.
Approx Cooking times:
Unstuffed: 2¾ - 3 Hours
Stuffed: 3 - 3½ Hours
Unstuffed: 3 - 3¾ Hours
Stuffed: 3½ - 4 Hours
Unstuffed: 3¾ - 4¼ Hours
Stuffed: 4 - 4¼ Hours
Unstuffed: 4¼ - 4½ Hours
Stuffed: 4¼ - 4¾ Hours
Unstuffed: 4½ - 5 Hours
Stuffed: 4¾ - 5¼ Hours
For larger birds, increase cooking time by approx. 12 to 15 min per lb.
Use internal bird temperature to help determine when it is done.