Turkey Roast With Mustard & Herbs

Photography, © Foodivine studio

  • Prep time 25 minutes
  • Total time 2 hours
  • Portion size 12 servings



Preheat oven to 350°F. In small bowl, combine half of the butter, the mustard, sage, savory, parsley and garlic; set aside.

Season turkey with salt and pepper. In large skillet, heat oil and remaining butter over medium heat. Add turkey; brown on all sides, basting regularly with cooking juices. Transfer turkey to roasting pan or baking dish; brush with reserved butter mixture. Pour broth in bottom of roasting pan. Roast until instant-read thermometer inserted in centre of roast reads 165°F (if necessary, add more broth to roasting pan to keep turkey from drying out), about 1 1/4 hours. Transfer turkey to cutting board. Loosely tent with foil; let stand 10 minutes before removing twine and slicing. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or wrapped in foil and placed in resealable bag and frozen for up to 3 months.) Serve with cooking juices, if desired.

Nutritional facts Per each of 12 servings

  • Calories 270
  • Total fat 15 g
  • Saturated fat 4 g
  • Cholesterol 115 mg
  • Sodium 650 mg
  • Total carbohydrate 115 g
  • Fibre 0 g
  • Sugars 1 g
  • Protein 30 g
  • Iron 1.2 mg
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Lunch & Dinner

Turkey Roast With Mustard & Herbs