Ingredients
1/4 cup ground mustard2 tablespoons Worcestershire sauce2 tablespoons olive oil1/2 teaspoon white vinegar1 teaspoon salt1/8 teaspoon pepper1 turkey (10 to 12 pounds)1 medium onion, quartered2 celery ribs, quartered lengthwiseFresh parsley sprigs2 bacon strips1/4 cup butter, softened2 cups chicken broth1 cup water
Preparation
In a small bowl, combine the first 6 ingredients. Brush over turkey. Place turkey on a platter. Cover and refrigerate for 1-24 hours.
Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. Add the onion, celery and parsley to turkey cavity. Tuck wings under turkey; tie drumsticks together. Arrange bacon over top of turkey breast. Spread butter over turkey. Pour broth and water into pan.
Bake, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2 to 4 hours, basting occasionally. Remove turkey from oven. If desired, remove and discard bacon. Tent with foil; let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey.
