Whole Roasted Thanksgiving Turkey with Mustard Gravy

Ingredients

For turkey:

1 turkey (12 to 15 lb), giblets removed
3 tbsp (35 mL) French’s Yellow Mustard
2 tbsp (30 mL) Italian seasoning
1 tbsp (15 mL) each salt and pepper
1 tbsp (15 mL) garlic powder
1 tbsp (15 mL) dried sage
1 1/2 tsp (7 mL) paprika

For gravy:

2 tbsp (30 mL) butter
3 tbsp (45 mL) flour
3/4 cup (175 mL) pan drippings (skimmed from roasting pan)
1 cup (250 mL) turkey or chicken broth
2 tbsp (30 mL) French’s Yellow Mustard

TIP: An un-stuffed turkey cooks much faster. If you love stuffing with your turkey, cook some on the side and baste with turkey drippings for that special turkey flavour.

Directions

For Turkey:

Preheat the oven to 325°F (160°C).
Rub turkey, inside and out with mustard.
Combine all seasonings. Sprinkle mixture on turkey, inside and out.
Place turkey breast-up on a rack in a shallow roasting pan.
Roast turkey for 4 to 5 hours (about 20 minutes per pound) or until an instant read thermometer inserted into the thickest portion of the thigh registers 82°C (180°F). Tent with foil if needed and baste once per hour.
Remove turkey from oven and rest, covered, for 20 to 30 minutes until juices have set before slicing.

For Gravy:

Melt butter in a saucepan on low. Add flour. Mix with a wooden spoon until combined into a crumbly mixture. Cook for 2 minutes until mixture begins to turn brown.
Gradually stir in pan drippings; simmer, stirring constantly, until mixture starts to thicken.
Gradually stir in broth; simmer, stirring constantly, until mixture thickens.
Stir in mustard and remove from heat. Serve alongside turkey.