If your turkey is frozen, it is necessary to leave it in the refrigerator for at least 3 days before preparation to thaw it.
Preheat the oven to 230 degrees Celsius.
Prepare your turkey by removing any parts that may still be inside (neck or innards) and with a sharp knife, trim any excess fat. Carefully separate the skin from the turkey with your hands.
Stuff the turkey with celery and onion.
In a deep bowl, mix the mustard, rosemary, pepper, and garlic. With your hands, cover the turkey with this mixture.
With cooking twine, tie the legs of the turkey.
Place the turkey breast-side up in a roasting dish and pour chicken broth over the turkey. Insert a thermometer into the meat of the turkey to monitor it during cooking.
Place the turkey in the oven and lower the temperature to 180 degrees Celsius. Bake the turkey for 2 hours or until the thermometer reads 90 degrees Celsius. Every 15 minutes, baste the turkey with its juices using a spoon.
Remove the turkey from the oven and allow it to cool for 15 minutes before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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