Comida Kraft
Recipe Box

Dijon-Herb Basted Turkey

Prep Time
30
min.
Total Time
3
hr.
45
min.
Servings

32 servings

Butter blended with Dijon mustard, orange juice and rosemary bastes a roasted turkey and flavors the gravy for a tasty twist on a holiday classic.

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Mix butter, 1/4 cup mustard, rosemary and pepper in medium bowl until blended; stir in 1/4 cup orange juice. Reserve 1/4 cup mustard mixture for making the gravy; refrigerate until ready to use.
  • Pour remaining orange juice into turkey cavity. Loosen turkey skin from meat; rub 1/4 cup of the remaining mustard mixture under skin, then rub additional 1/4 cup of the remaining mustard mixture over outside of turkey.
  • Place turkey, breast side up, on rack in roasting pan. Insert meat thermometer into thickest part of one of the thighs, being careful to not let thermometer touch the bone. Add 1 cup wine to pan.
  • Bake 1 hour, brushing with remaining mustard mixture after 30 min. Cover turkey loosely with foil. Continue baking 2 to 2-1/4 hours or until meat thermometer registers 165°F, stirring remaining wine, 1/2 cup at a time, into drippings in pan as necessary to prevent them from burning.
  • Transfer turkey to cutting board, reserving drippings in pan; cover turkey with foil. Let stand 20 min.
  • Meanwhile, pour pan drippings into large measuring cup; skim off fat. Add enough of the remaining wine to drippings to measure 2-1/2 cups; set aside. Add reserved mustard mixture to roasting pan; cook until heated through, stirring frequently. Gradually add flour, stirring constantly with whisk until blended. Cook on medium heat 1 to 2 min. or until thickened, stirring constantly. Add pan drippings; stir until blended. Cook 2 to 3 min. or until gravy thickens and begins to boil. Stir in remaining mustard.
  • Slice turkey. Serve with the gravy.
Please use alcohol responsibly.

Substitute

Substitute 1 tsp. dried rosemary leaves for the fresh rosemary.

Substitute

Substitute chicken broth or water for the wine.

Servings

  • 32 servings

Nutritional Information

Serving Size 32 servings
AMOUNT PER SERVING
Calories 230
Total fat 12g
Saturated fat 3g
Cholesterol 75mg
Sodium 220mg
Carbohydrate 1g
Dietary fiber 0g
Sugars 1g
Protein 26g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

K:3490 v0:56831

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