Ingredients: |
Ingredients: 1 whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry (neck and giblets reserved, liver discarded)
Coarse salt and pepper
4 cups Pecan Cornbread Dressing
2 tbsp. butter, room temperature
1/2 cup packed light-brown sugar
1/4 cup spicy brown mustard
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Directions: |
Directions:©Preheat oven to 350º, with rack in lowest position. Place turkey on roasting rack set in a large roasting pan Season inside of turkey with salt and pepper. Loosely fill neck and large cavity with dressing; fold skin over, and secure with skewers or trussing needles, if necessary. Ben wing tips forward, and tuck under neck cavity. Using kitchen twine, tie legs together securely. Rub turkey all over with butter; season with salt and pepper.
Add neck, giblets and 3 cups of water to roasting pan. Cover turkey loosely with aluminum foil. Roast 1 hour, then baste with pan juices every 30 minutes, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 125º, 1 to 2 hours more.
Remove foil; increase heat to 400º. In a small bowl, stir together sugar and mustard; brush turkey with glaze. Rotate pan, and continue to roast turkey, brushing with glaze 2-3 more times, until thermometer registers 165º. 45 minutes to 1 hour more (tent with buttered foil if browning too quickly; add more water if pan becomes dry.
Transfer turkey to a platter; reserve pan with drippings for gravy. Cover turkey loosely with foil, and let rest at least 30 minutes (or up to 1 hour). Before serving, remove dressing, and carve. |
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