Chicago-Style Turkey

Mustard fans will drool over this mouthwatering and eye-catching turkey inspired by the classic mustard-indulgent hot dogs of Chicago.

  • Prep Time

    45 minutes

  • Servings


  • Cook Time

    3–3 1/2 hours

You’ll Need...

Heavy Duty Foil


  • For the Turkey

  • For the Mustard Rub

  • For the Mustard Glaze

  • For the Dressing


PREHEAT oven to 350 F. Mix all ingredients for the mustard rub and set aside. Combine all ingredients for the mustard glaze in a saucepan. Whisk together to combine. Cook, over medium-low heat, whisking often, until mixture reaches a boil. Remove from heat. Reserve about 1 cup of the glaze for the finished turkey

LINE a roasting pan that is at least 2 inches deep with Reynolds Wrap® Heavy Duty Foil.

LINE a roasting pan that is at least 2 inches deep with Reynolds Wrap® Heavy Duty Foil.

REMOVE neck and giblets from turkey; rinse and pat turkey dry. Place turkey in foil-lined roasting pan. If desired, loosely stuff turkey.

COAT turkey with mustard dry rub, then brush with mustard glaze, reserving some glaze for basting while cooking.

MAKE a foil tent by placing a sheet of foil over the turkey, leaving 1 inch between the top of the turkey and the foil tent for heat circulation . Crimp foil onto long sides of pan.

ROAST turkey until meat thermometer reads 165 F, about 3 to 3 1/2 hours for a 14-pound unstuffed turkey. Brush additional mustard glaze on the turkey halfway through cooking. Remove from oven and let stand for 15 minutes. Remove and discard foil.

TRANSFER turkey to a serving dish. Brush reserved mustard glaze on top of the turkey, then sprinkle on poppy seeds. Dress the plate and top of the turkey with relish, tomato slices, pickles, onions and sport peppers.