1 (12 to 14 pound) whole turkey, rinsed and patted dry
2 Tbsp. Olive oil
1/3 cup FRENCH'S® Honey Mustard or FRENCH'S® Classic Yellow® Mustard
1/3 cup Honey
1 tsp. minced fresh rosemary and thyme
PLACE turkey on rack in roasting pan; brush with oil. Season with salt and pepper to taste. Fill pan with water to 1/2-inch deep. (Replace water as necessary.)
ROAST turkey, uncovered, at 325°F for 11 to 14 min. per pound (about 3 1/2 hours) or until meat thermometer inserted into turkey thigh reaches 180°F.
PREPARE glaze: Mix mustard, honey and herbs. Baste on turkey during last 15 min. of roasting. Let turkey rest before carving.
Gravy Tip: Pour pan drippings into measuring cup; skim fat. Add enough chicken broth to make 2 cups liquid. Whisk in 3 tbsp. flour. Transfer to saucepan. Heat to boiling, whisking constantly. Reduce heat; simmer 2 min.