Glazed Turkey with Maille® Honey Dijon Mustard

Ingredients

• 8  baby beets trimmed
• 16  baby zucchini trimmed
• 4 slices lightly bacon smoked chopped
• 6 tablespoons breadcrumbs fresh white
• 1  butternut squash peeled seeded
• 2  celery hearts quartered
• 8  apricots dried snipped
• 1 tablespoon parsley fresh finely chopped
• 3 tablespoons honey dijon mustard maille®
• 1  optional: lemon cut into quarters
• 54 servings olive oil for drizzling
• 1  onion cut into quarters
• 8  baby onions red trimmed peeled
• 54 servings salt and pepper black freshly ground
• 10 pound turkey 
• 8  baby turnips trimmed
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• oven
• aluminum foil
• skewers
• pastry brush

Directions

1. First make the stuffing.
2. Heat 1 tablespoon oil in a pan and fry bacon.
3. Add remaining oil to pan and gently fry onion over low heat to soften, but not brown.
4. Place breadcrumbs in a bowl and add bacon and onion, apricots and parsley. Season well.
5. Using pastry brush, paint Maille® Honey Dijon mustard over turkey.
6. Place lemon and onion in turkey cavity and season. Spoon stuffing into neck end, pressing in tightly. Secure neck flap underneath. Lightly cover with foil.
7. Place in a pre-heated oven at 350 degrees F and roast for 3 1/2 hours, basting every hour and replacing foil. Test for thorough cooking by piercing the thick part of the thigh with a skewer. The juices should run clear with no pink tinge.
8. Place vegetables in a roasting tin, drizzle with olive oil and season.
9. Place in oven 35 minutes before the end of roasting time. Turn occasionally.