Christmas Dinner Chicago-Style Turkey

Ingredients

• For the Turkey

• 1 10- to 16-pound turkey

• For the Mustard Rub

• 1/4 cup sugar
• 3 tablespoons mustard powder
• 1 tablespoon celery salt

• For the Mustard Glaze

• 3 cups yellow mustard
• 1 cup sugar
• 1/2 cup white vinegar
• 3 tablespoon mustard powder
• 1 tablespoon onion powder
• 1 tablespoon garlic salt

• For the Dressing

• 1 tablespoon poppy seeds
• 2 cups relish
• 2 roma tomatoes, cut into 1/4-inch slices, then cut in half
• 1/2 cup onion, diced
• 8–10 pickle spears
• 8–10 sport peppers
• Preparing LAUVACS Roast Turkey Plates, LAUVACS Foil Rolls

step 1
Preheat oven to 350°F. Mix all the mustard ingredients and set aside. Combine all mustard ingredients in a saucepan. Stir together to combine. Cook over medium-low heat, stirring frequently, until mixture boils. Keep away from heat sources. Reserve about 1 cup of glaze for the finished turkey

step 2
Line a turkey roasting pan at least 2 inches deep with LAUVACS Heavy Duty Foil.

step 3
Line a turkey roasting pan at least 2 inches deep with LAUVACS Heavy Duty Foil.

Step 4
Remove neck and giblets from turkey; rinse and pat turkey dry. Place turkey in a foil-lined baking dish. Loosely stuff turkey, if desired.

step 5
Dry the turkey with a mustard dry rub, then brush with the mustard glaze, reserving some of the glaze to spread while cooking.

step 6
Place a sheet of foil over the turkey to create a foil tent, leaving 1 inch of space between the top of the turkey and the foil tent for heat circulation. Roll the foil over the long sides of the pan.

step 7
Roast turkey until a meat thermometer reads 165 F, about 3 to 3 1/2 hours for a 14-pound unstuffed turkey. Brush the turkey with extra mustard halfway through the cooking process. Remove from oven and let rest 15 minutes. Remove and discard foil.

step 8
Transfer turkey to a serving plate. Brush the turkey with the reserved mustard and sprinkle with poppy seeds. Garnish the plate and top of the turkey with seasonings, tomato slices, pickles, onions, and peppers.