6 kgs turkey ,giblets removed
45 mL FRENCH'S® Classic Yellow® Mustard
30 mL Italian seasoning
15 mL each, salt and pepper
15 mL garlic powder
15 mL dried sage
7 mL paprika
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.
1. Go to canadianturkey.ca for more information on the approximate cooking times and temperatures according to turkey size. 2. An un-stuffed turkey cooks much faster. If you love stuffi ng with your turkey, cook some on the side and baste with turkey drippings for that special turkey fl avor.