Roast Turkey with Honey-Mustard
1 15-Pound turkey, fresh or frozen (thawed)
1-1/2 Teaspoons salt
1/2 Teaspoon pepper
1/2 Cup clover honey
1/4 Cup sweet mustard
1 Cup red and green grapes, washed and dried
Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold
running water; drain well. Blot dry with paper towels. Sprinkle salt and
pepper in the cavities of the bird. Fold neck skin and fasten to the back
with skewers. Fold the wings under the back of the turkey. Return legs to the
Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2"
deep) roasting pan. Insert an oven-safe thermometer into thickest part of the
thigh, being careful it does not touch the bone.
Roast turkey in a preheated 325 degree F oven about 3-3/4 hours. Baste with the
Meanwhile, in small bowl, blend honey and mustard together. During the last 30
minutes of roasting time, baste the bird with the honey glaze. Continue to roast
until the thermometer registers 180 degrees F in the thigh, or 170 degrees F in
Remove the turkey from the oven and allow the bird to rest for 15-20 minutes
Place on a warm large platter and garnish with grapes.