Dijon-Herb Basted Turkey

1. 1

   Heat oven to 325F.

2. 2

   Mix butter, 1/4 cup mustard, rosemary and pepper in medium bowl until blended; stir in 1/4 cup orange juice.

3. 3

   Reserve 1/4 cup mustard mixture for making the gravy; refrigerate until ready to use.

4. 4

   Pour remaining orange juice into turkey cavity.

5. 5

   Loosen turkey skin from meat; rub 1/4 cup of the remaining mustard mixture under skin, then rub additional 1/4 cup of the remaining mustard mixture over outside of turkey.

6. 6

   Place turkey, breast side up, on rack in roasting pan.

7. 7

   Insert meat thermometer into thickest part of one of the thighs, being careful to not let thermometer touch the bone.

8. 8

   Add 1 cup wine to pan.

9. 9

   Bake 1 hour, brushing with remaining mustard mixture after 30 min.

10. 10

    Cover turkey loosely with foil.

11. 11

    Continue baking 2 to 2-1/4 hours or until meat thermometer registers 165F, stirring remaining wine, 1/2 cup at a time, into drippings in pan as necessary to prevent them from burning.

12. 12

    Transfer turkey to cutting board, reserving drippings in pan; cover turkey with foil.

13. 13

    Let stand 20 min.

14. 14

    Meanwhile, pour pan drippings into large measuring cup; skim off fat.

15. 15

    Add enough of the remaining wine to drippings to measure 2-1/2 cups; set aside.

16. 16

    Add reserved mustard mixture to roasting pan; cook until heated through, stirring frequently.

17. 17

    Gradually add flour, stirring constantly with whisk until blended.

18. 18

    Cook on medium heat 1 to 2 min.

19. 19

    or until thickened, stirring constantly.

20. 20

    Add pan drippings; stir until blended.

21. 21

    Cook 2 to 3 min.

22. 22

    or until gravy thickens and begins to boil.

23. 23

    Stir in remaining mustard.

24. 24

    Slice turkey.

25. 25

    Serve with the gravy.

* Per serving · 4 servings · Values may vary.