Mustard and Sage Roast Turkey with Fennel, Leek, and Thyme Stuffing
By Dominic Lamirande
Once again this year, I’ve whipped up a roast turkey for Thanksgiving! This version features a savory mustard glaze paired with a fragrant fennel, leek, and thyme stuffing.
How to Master a Thanksgiving Roast Turkey
Celebrating Thanksgiving is all about warming up the house with a hearty, gathering-worthy meal. Roasting a whole turkey might seem intimidating, but it’s actually quite simple! If you’re hosting a smaller group, I recommend a turkey around 5.5 lbs, as it cooks much faster.
This year, I’m proposing: an aromatic glaze made with Dijon mustard, broth, and fresh herbs, paired with a rustic artisan bread stuffing featuring caramelized fennel and meltingly soft leeks.
Serve the poultry alongside your favorite cozy comfort foods of the season, like a potato gratin and green beans.
Tips for a perfect recipe:
- Dry the skin thoroughly: before basting the turkey, pat it dry with paper towels. A thoroughly dry skin ensures that the mustard marinade adheres perfectly and helps achieve a beautiful golden brown color.
- Use a meat thermometer: insert the thermometer into the thickest part of the thigh (without touching the bone) and into the center of the stuffing. As soon as the thermometer reads 74 °C (165 °F), remove the turkey from the oven immediately to prevent it from drying out.
- Let it rest after cooking: never skip this step. Letting the turkey rest for 15 to 20 minutes before carving allows the fibers to relax and the juices to redistribute evenly throughout the meat.
Why make this recipe?
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Hassle-free turkey: easy to handle, quick to cook, and simple to master.
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The ideal turkey size: 5.5 lb turkey delivers a festive Thanksgiving feast without the heft of a assive bird, making the cooking time much easier to control.
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Balanced stuffing flavors: the subtly aniseed-flavored fennel, melting leeks, and rustic country bread create a stuffing rich in texture. Far removed from store-bought mixes!
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The secret to the aromatic glaze: the pairing of Dijon mustard, bouillon paste, and fresh herbs acts as a protective barrier that deeply infuses the meat with flavor while keeping the turkey ultra-juicy.
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For hosting : the ultimate festive showstopper. It lets you host a warm Thanksgiving dinner without spending your entire day glued to the oven.
Preheat your oven to 180°C (350°F). Spread the bread cubes on a baking sheet and bake for 10 to 15 minutes, until lightly golden and completely dry. Transfer to a large bowl.
In a large pan, melt the butter over medium heat. Add the onion, fennel, and leeks. Season with salt and cook for 8 to 10 minutes, until the vegetables are tender and lightly caramelized. Add the garlic and fresh herbs, then cook for 1 to 2 more minutes.
Pour the cooked vegetables over the bread. The stuffing should be well-moistened, but not soggy. Season generously with salt and pepper.
In a small bowl, mix the chicken bouillon paste, Dijon mustard, olive oil, fresh sage, and thyme until smooth. Season with pepper and a pinch of salt to form an even paste.
Thoroughly pat the turkey dry with paper towels. Generously brush the entire surface of the turkey (and under the breast skin if possible) with the mustard-sage glaze.
Let the stuffing cool slightly before loosely filling the turkey cavity (do not pack it too tightly).
Roast the turkey immediately after stuffing. Bake for about 2 hours (allow roughly 20 to 25 minutes per pound for a stuffed turkey). The center of the stuffing and the thickest part of the thigh (without touching the bone) must reach 74°C (165°F). Let rest for 15 to 20 minutes under a loose tent of aluminum foil before carving.
Serve with your choice of gravy, potatoes (mashed or gratin), and green beans.
Bon appetit and enjoy!
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