1/3 cup FRENCH'S® Classic Yellow® Mustard
2 Tbsp. maple syrup
1 tsp. Kosher salt
1 tsp. fresh cracked black pepper
1 whole turkey, (8-10 lb. /3.5-4.5 kg)
4 Tbsp. unsalted butter, at room temperature
4 cups poultry stock
MIX maple syrup and FRENCH’S® Yellow Mustard in bowl with salt and pepper. Cover. Let sit at room temperature at least 30 min. to allow flavours to meld.
REMOVE turkey from refrigerator 1 hour before roasting. Preheat oven to 325°F (165°C). Rub outside of turkey with butter and season liberally with salt and pepper. Put poultry stock in a medium saucepan and keep warm over low heat.
PLACE in oven and roast, basting with warm stock every 30 min. until internal thermometer registers 155°F (70°C).
BEGIN basting with maple mustard glaze. Continue roasting, basting with glaze every 10 minutes, until an instant-read thermometer reaches 165°F (75°C), about 20 more minutes.
REMOVE turkey from oven. Tent loosely with foil and let rest at least 20 min. before slicing.
SERVE with roasted vegetables, and spoon drippings over the top.