Yield: Yields 4 cups gravy
Servings: 12 to 14, with leftovers
In an homage to the Upper Midwest, this turkey has a mustard-herb butter rubbed under the skin and the gravy is enhanced with mustard and beer. Buttering and salting the turkey 1 to 2 days before roasting seasons the bird inside and out without the fuss of wet brining. Be sure to let the bird warm up at room temperature before roasting so it cooks up juicy and tender.
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