Spice up your traditional turkey roast with our very own French’s tangy American mustard condiment. Give voice to a roast that can often be quite neutral and unassuming by giving it an extra tasty kick of flavour and bring your Christmas or Thanks Giving dinners to life.
For The Turkey
3kg brined turkey (feeds 6)
250g unsalted butter, room temperature
2 tbsp. French’s® Classic Yellow Mustard
Zest of one large orange
2 Tablespoons dried sage
For The Tangy Yellow Mustard Condiment
1kg French’s® Classic Yellow Mustard
500g cider vinegar
350g light brown sugar
1½ tsp. paprika
1½ tsp. Worcestershire sauce
1½ tsp. cayenne
1½ tsp. black pepper
Preparing The Turkey
- Preheat your oven to 220°C.
- Place the turkey in roasting tray deep enough to make sure excess juices don’t spill over when you are taking the turkey out.
- In a bowl, beat together the butter, French’s® Classic Yellow Mustard and orange zest with some freshly ground black pepper and the sage until well mixed.
- Cut your orange into wedges and place in the cavity of the bird.
- With clean hands, starting at the neck end work your fingers gently up under the skin of the bird, separating the skin from the breast meat but taking care not to tear the skin.
- Spread the mustard and butter mix up under the skin and massage it all over the breast meat until well covered. The butter mix will ensure a more moist and tender meat while still allowing the skin to crisp and brown.
- Bake the turkey for 30 minutes, until brown all over, then turn the oven down to 160°C and continue to cook for around 15-20 minutes for every pound of weight, or until a meat thermometer reads 66-68°C and the juices are running clear. Note: The thermometer should be inserted into the thickest part of the bird which should be the breast.
- As the turkey roasts you can spoon any juices and butter that collect in the tray back over the bird to maximise colour and flavour.
- Once ready, remove the turkey from the oven and loosely cover with aluminium foil. Let it rest for at least 30 minutes to finish cooking before slicing.
Preparing Tangy Yellow Mustard Condiment
- Place the mustard and other ingredients in a heavy bottomed pot over a high heat and bring to a boil. Continuously whisk the sauce until all the sugar has melted, if you don't continue whisking the sugar will sink and burn the bottom of the pot.
- When the sugar has sufficiently blended with the mustard sauce, turn the heat down and let simmer for 10-15 minutes until the sauce has thickened slightly; stirring often.
- Once the sauce is at your preferred consistency, remove from heat and allow to cool.
- Serve with turkey.
- The sauce serves 6 with plenty of leftovers which will keep for up to a month sealed in a jar in the fridge and is great with all meats.