Mustard Brown Sugar Glazed Roast Turkey - cooking recipe

Ingredients

2 tbsp butter, melted
1/4 cup Dijon mustard
1/4 cup light brown sugar
8 tbsp bourbon
1 tbsp chopped fresh sage leaves
1 tbsp chopped fresh thyme leaves, plus 2 sprigs fresh thyme
1 (12 lb) whole turkey
3 tbsp vegetable oil
4 cups chicken stock
1/2 cup chopped shallot
1 clove garlic, minced
2 tbsp cornstarch
None None kale, figs and fresh currants, to garnish

Preparation

Preheat oven to 325\u00b0F. Whisk together butter, mustard, sugar, 4 tbsp bourbon and chopped herbs. Season.
Rub turkey with oil and season. Truss legs then place in a rack set in a large roasting pan. Add 2 cups chicken stock to pan, cover lightly with foil and roast for 2 hours. Remove foil and brush with mustard mixture. Roast for another 30 mins, or until a thermometer inserted into the thickest part of the thigh reads 170\u00b0F. Brush again with mustard glaze then transfer to a serving platter.
Skim fat from pan juices and place over medium heat. Add remaining bourbon and chicken broth, scraping up browned bits. Transfer to a saucepan and add shallot, garlic and thyme sprigs. Simmer for 10 mins over medium heat. Strain then season. Whisk together cornstarch and 2 tbsp cold water. Add to gravy then bring to a boil and cook for 1 min, or until thickened.
Garnish with kale, figs and fresh currants.