Honey and mustard gave the turkey deep colored skin, great sweet-tangy taste and aroma. Recipe adapted from Betty Crocker.
2 gallons cold water
1/2 cup honey
1/2 cup Dijon mustard
1/2 cup salt
1 turkey (11-12 lb.), thawed if frozen
1-2 tbsp. unsalted butter
In large container or stockpot, stir water, honey, Dijon mustard and salt until honey and salt are dissolved. Remove giblets and neck from turkey. Place turkey in brine, cover with a lid and refrigerate for at least eight hours.
Preheat the oven to 400 degrees F.
Pat dry turkey, let stay at room temperature 30 minutes. Using your hand, spread butter under the breast skin. Tie drumsticks together with kitchen string and tuck wings under body.
Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast the turkey, uncovered, breast side down for 1 hour. Reduce the heat to 350 F. Remove turkey from the oven, turn, continue roasting with the breast side up, until the meat thermometer reaches 170F – about 3 hours total.
Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.