Mustard-Glazed Turkey with Cornflake Stuffing and Mustard Gravy

INGREDIENTS:

3 Tablespoons oil, divided
2 medium onions, chopped, about 2 cups
2 carrots, coarsely chopped
4 ½ cups corn flakes, crushed
4 eggs, lightly beaten
¼ cup uncooked farina, such as Cream of Wheat
¼ cup Miracle Whip salad dressing
1 ½ teaspoons salt, divided
¾ teaspoon pepper divided
¾ teaspoon pepper, divided
12-14 lb. turkey, thawed if frozen, neck and giblets removed
2 teaspoon mustard powder

Gravy

chicken broth, as needed
3 Tablespoons all-purpose flour
3 Tablespoons Dijon mustard
1 teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon pepper

DIRECTIONS:

1. Preheat oven to 375 degrees F.

2. For stuffing, in large skillet heat 1 tbs. oil over medium heat. Add onions and carrots; cook until softened 8-10 minutes. Remove from heat; set aside.

3. In large bowl combine corn flakes, eggs, farina, salad dressing, 1 tsp salt, ½ tsp. pepper and onion mixture. Fill turkey body and neck cavities with stuffing; truss if desired.

4. Place remaining stuffing in 1-qt. Casserole. Place turkey on rack set in roasting pan.

5. Combine remaining oil with mustard; brush over turkey. Sprinkle with remaining salt and pepper.

6. Roast 30 minutes; reduce oven temperature to 325 degrees. Roast, basting frequently with pan juices, until thermometer inserted into thickest part of thigh registers 180 degrees, 3-3 ½ hours.

7. Place casserole with stuffing in oven 30 minutes before turkey is done. Let turkey stand 15 minutes before carving.

8. Meanwhile for gravy, skim fat from pan juices, reserving 3 tbs. fat. Add enough broth to pan juices to equal 2 cups.

9. Over two burners on medium heat combine reserved fat with flour in roasting pan; cook, stirring constantly, 2 minutes. Stir in broth mixture, mustard, thyme, salt and pepper.

10. Increase heat to high; bring to a boil. Cook stirring constantly, until mixture thickens slightly, about 3 minutes.

Roasted Turkey with Bourbon-Butter Glaze

Ingredients

1/2 cup butter, softened
1/4 cup packed brown sugar
2 Tablespoons snipped fresh marjoram or 2 teaspoons dried marjoram, crushed
1 teaspoon finely shredded lemon peel
1 14- to 16-pound turkey
1/4 cup bourbon
Salt
Pepper
Fresh herbs (optional)

Directions:

1. For glaze, combine butter, brown sugar, marjoram, and lemon peel in a small mixing bowl.

2. Place turkey, breast side up, on a rack in a shallow roasting pan. Using your fingers, separate turkey skin from breast meat, being careful not to tear skin or pierce meat. Spread about half of the glaze over the breast meat under the skin.

3. Melt remaining glaze; cool slightly. Stir in bourbon. Brush mixture over outside of turkey.

4. Season turkey with salt and pepper. Pull neck skin to back and fasten with a short skewer. Tuck drumsticks under the band of skin that crosses the tail. If there isn't a band, tie drumsticks to tail.

5. Twist wing tips under back.

6. Insert a meat thermometer in the center of an inside thigh muscle. The thermometer bulb should not touch bone.

7. Cover turkey loosely with foil. Roast in a 325 degree F oven for 3-3/4 to 4-1/4 hours or until thermometer registers 180 degrees F.

8. After 3 hours, cut the skin or string between drumsticks. Remove foil the last 30 minutes of roasting to let bird brown.

9. Turkey is done when drumsticks move very easily in their sockets and their thickest parts feel soft when pressed.

10. Remove turkey from oven and cover loosely with foil. Let stand 15 to 20 minutes before carving. If desired, garnish platter with fresh herbs.