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Roasted Turkey with Cranberry Honey Mustard Glaze


1 -18 lb. Turkey, thawed, neck and giblets removed

1 – 2 jars Robert Rothschild Farm Cranberry Sauce

1 jar Robert Rothschild Farm Raspberry Honey Mustard

2 cups Kosher salt

1/2 cup Butter, melted

2 large Onions, peeled and chopped

4 Carrots, peeled and chopped

4 stalks Celery, chopped

2 sprigs Fresh thyme

1 Bay leaf

1 cup Dry white wine


Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture for 12 hours, or overnight.

Preheat oven to 350 degrees F. Thoroughly rinse the turkey, and discard the brine mixture. 

Mix together the melted butter, 1 jar of Cranberry Sauce and 1 jar of Raspberry Honey Mustard. 

Brush the turkey with 1/2 of the butter and sauce mixture. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.

Roast uncovered for 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter and sauce mixture. Allow the bird to stand about 30 minutes before carving. Serve with additional Cranberry Sauce if desired.

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