Best 3 Glazed Turkey With Maille Honey Dijon Mustard Recipes
Indulge in a culinary masterpiece with our tantalizing Glazed Turkey with Maille Honey Dijon Mustard recipe. This dish is a symphony of flavors, where the succulent turkey is roasted to perfection, glazed with a delectable honey Dijon mustard sauce, and complemented by a medley of savory sides. Discover the secrets behind achieving a crispy, golden-brown turkey skin, while the tender, juicy meat falls off the bone with every bite. Embark on a flavor journey as we guide you through the process of creating the perfect glaze, balancing the sweetness of honey with the tangy zip of Dijon mustard. Elevate your turkey dinner with our curated selection of side dishes, including a flavorful stuffing, creamy mashed potatoes, and a crisp and refreshing salad. Learn how to prepare each component seamlessly, ensuring that your Thanksgiving or festive feast is an unforgettable culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
HONEY-GLAZED TURKEY
Even during the holidays, my husband wouldn't eat turkey...until I tried this recipe. Now, he loves it! The sweet and spicy turkey glaze gives the bird a wonderful flavor. -Mary Smolka, Spring Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 20 servings (8 cups stuffing).
Number Of Ingredients 21
Steps:
- Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Bake for 2 hours., In a small bowl, mix glaze ingredients; brush over turkey. Bake 1-3/4 to 2-1/4 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Baste occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), For stuffing, in a Dutch oven, heat butter over medium-high heat. Add onion and celery; cook and stir until tender. Add stuffing cubes and seasonings; toss to combine. Stir in enough boiling water to reach desired moistness; transfer to a greased 13x9-in. baking dish. Bake, covered, for 1 hour. Uncover and bake until lightly browned, 10-15 minutes longer., Remove turkey from oven; cover loosely with foil and let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey and stuffing.
Nutrition Facts : Calories 464 calories, Fat 14g fat (6g saturated fat), Cholesterol 133mg cholesterol, Sodium 794mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 2g fiber), Protein 51g protein.
ROAST TURKEY WITH MUSTARD MAPLE GLAZE
Steps:
- For the mustard maple glaze: Whisk together the maple syrup, horseradish, mustard and ancho in a bowl and season with salt and pepper. Cover and let sit at room temperature for at least 30 minutes to allow the flavors to meld. (Can be made up to 2 days in advance and stored, covered, in the refrigerator. Bring to room temperature before using.)
- For the turkey: Remove the turkey from the refrigerator 1 hour prior to roasting. Preheat the oven to 450 degrees F.
- Scatter the carrots, celery and onions in a large roasting pan and set a roasting rack on top. Place the turkey on the rack and sprinkle the cavity with salt and pepper. Brush the entire turkey with the melted butter and sprinkle liberally with salt and pepper. In a medium saucepan, combine 4 cups of the chicken stock and the 1/2 stick butter; keep warm over low heat. Ladle a cup or so over the bird.
- Transfer the turkey to the oven and roast until light golden brown, 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with a few cups of the warm chicken stock mixture every 15 minutes, until an instant-read thermometer inserted into the thigh registers 145 degrees F. Return the turkey to the oven and cook, basting with mustard maple glaze every 10 minutes, until it reaches an internal temperature of 155 degrees F. The total roasting time will be about 2 hours 45 minutes.
- Transfer the turkey to a large cutting board, tent loosely with foil, and let rest for 30 minutes to 1 hour before slicing. Meanwhile, strain the drippings from the roasting pan into a bowl, discarding the solids. If needed, add enough of any remaining chicken stock to make 6 cups of liquid.
- For the gravy: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook until light golden brown. Slowly whisk the drippings into the flour mixture. Bring to a boil, whisking until the mixture begins to thicken and the flour taste has been cooked out, about 10 minutes. Add more stock if needed and a splash of white wine if desired, and cook for 2 minutes longer. Fold in the herbs and season with salt and pepper. Serve immediately.
GRILLED HONEY-DIJON BRINED TURKEY BREAST
Mustard and honey give turkey a subtle sweet-tangy taste to grilled turkey breast.
Provided by Betty Crocker Kitchens
Categories Entree
Time 14h25m
Yield 8
Number Of Ingredients 9
Steps:
- In 6-quart container or stockpot, stir water, honey, Dijon mustard and salt until honey and salt are dissolved. Add turkey breast to brine mixture. Cover; refrigerate at least 12 hours but no longer than 24 hours.
- Heat gas or charcoal grill for indirect cooking as directed by manufacturer. Remove turkey from brine mixture; rinse thoroughly under cool running water and pat dry. Discard brine.
- In small bowl, mix remaining ingredients; brush over turkey. Insert ovenproof meat thermometer into turkey so tip is in thickest part of breast and does not touch bone.
- Place turkey on unheated side of 2-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook over medium heat 1 hour.
- Rotate turkey 1/2 turn; cook covered 45 to 60 minutes longer or until thermometer reads 165°F.
- Remove turkey from grill. Cover with foil; let stand 5 to 10 minutes before slicing.
Nutrition Facts : Calories 400, Carbohydrate 5 g, Cholesterol 145 mg, Fiber 0 g, Protein 54 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 4 g, TransFat 0 g
Tips:
- Thaw the turkey properly: Thaw the turkey in the refrigerator for 4-5 days, or in a cold water bath for 1 day. Do not thaw the turkey at room temperature, as this can promote bacterial growth.
- Use a quality mustard: The quality of the mustard you use will make a big difference in the flavor of the glaze. Choose a good quality Dijon mustard, preferably one that is made with whole grain mustard seeds.
- Make the glaze ahead of time: The glaze can be made up to 3 days in advance and stored in the refrigerator. This will save you time on the day of cooking.
- Baste the turkey frequently: Basting the turkey with the glaze will help to keep it moist and flavorful. Baste the turkey every 30 minutes or so.
- Use a meat thermometer: The best way to make sure the turkey is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the thigh, and cook the turkey until the internal temperature reaches 165 degrees Fahrenheit.
Conclusion:
Glazed turkey with honey Dijon mustard is a delicious and easy-to-make dish that is perfect for a special occasion dinner. The mustard glaze gives the turkey a sweet and tangy flavor that is sure to please everyone at the table. With just a few simple ingredients and a little bit of time, you can create a stunning and flavorful dish that will be the star of your next holiday meal.
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