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1
To make the marinade for the turkey: Place the onion, garlic, mustard, and Worcestershire sauce in a food processor and puree until completely blended.
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2
Put the turkey in a roasting pan fitted with a rack.
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3
Rub the outside of the turkey all over with the mustard mixture.
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4
Cover the turkey with plastic wrap to keep in the moisture.
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5
Refrigerate the turkey overnight or up to 24 hours.
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6
Preheat the oven to 400 degrees F.
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7
Remove the turkey from the refrigerator and discard the plastic wrap and place in a roasting pan.
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8
Tuck the turkey wings beneath the breast and tie the base of the legs together with butcher's twine.
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9
Using a pastry brush or bulb baster, baste the turkey with some of the malt.
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10
Transfer the turkey to the oven and roast, uncovered, for 3 hours, basting every 30 minutes with the malt.
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11
If the turkey breast starts to look like it's getting too dark, cover it with aluminum foil.
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12
Cook until the juices run clear and the turkey's internal temperature is 160 degrees F in the breast and the leg registers 175 degrees F on an instant-read thermometer.
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13
Remove the turkey from the oven and cover it loosely with foil.
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14
Let the turkey rest for 30 minutes before carving and serving with the stuffing and cranberry passion fruit sauce on the side.
