Dijon Rubbed Roasted Turkey with Mushroom Gravy

16 servings


  • One 16-pound whole turkey, fresh or frozen (thawed)
  • 1 cup Dijon mustard
  • 1 1/4 cups turkey broth
  • 3/4 cup olive oil
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh sage
  • 2 tablespoons lemon zest
  • 1/4 cup freshly squeezed lemon juice
  • Gravy:
  • 1 pound assorted mushrooms, cleaned and sliced thin
  • 1/2 cup whipping cream
  • 2 tablespoons cornstarch


Preheat the oven to 325 degrees F. Remove the turkey from the bag.

Tuck the wing tips under the turkey and return the legs to the tucked position.

Place the turkey, breast side up, on a V-shaped rack. Spread 1/2 cup reserved chilled mustard over the top and sides of the turkey.

Roast the turkey 2 hours and baste with 1/2 cup broth. Continue to roast, basting frequently with the remaining 1 1/2 cups broth and the pan juices. If the turkey browns too quickly, cover loosely with foil.

Continue to roast about 1 1/2 hours, or until the internal temperature in the thickest part of the thigh measures 180 degrees F.

Transfer the turkey to a platter. Tent loosely with foil; let stand 20 minutes. Reserve the pan juices for the gravy.

Pour the pan juices into a large measuring cup. Spoon off the fat, reserving 2 tablespoons. Heat 2 tablespoons turkey fat in a skillet over medium-high heat.

Add the mushrooms to the skillet and sauté until brown and tender, about 15 minutes.

Add enough turkey broth to the pan juices to measure 3 1/2 cups. Add 3 1/2 cups pan juice mixture and the cream to the mushrooms. Gently boil 7 to 9 minutes to blend the flavors.

Mix the cornstarch and 1/4 cup broth in a small bowl. Mix into the gravy. Continue to simmer until the gravy thickens, about 1 minute. Adjust seasonings.

Tip: Ingredients in bold not used in method. Measurements of mustard and broth are off. Missing part of recipe.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.

RecID 8277

nutrition information per serving

660 calories; 37g total fat; 225mg cholesterol; 620mg sodium; 3g carbohydrates; 1g fiber; 75g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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