Bertman Turkey Dinner with Mustard Gravy

Prep Time

Total Time



bertmans turkey


  • 1 Whole Turkey (approx. 12 pounds)
  • Coarse salt and ground pepper
  • 4 cups corn bread dressing 
  • 2 tablespoons butter room temperature
  • 1/2 cup packing light-brown sugar
  • 1/4 cup Bertman Original Ball Park Mustard
Mustard Gravy
  • 4 tablespoons (half stick) unsalted butter
  • 1/4 cup finely minced shallots
  • 1/4 cup flour
  • 3 cups turkey drippings or stock
  • 1 cup white wine
  • 2 tablespoon Bertman Original Great Lakes Brewing Co. Dortmunder Beer Mustard
  • 1 tablespoon Bertman Original Ball Park Mustard
  • 1 tablespoon honey
  • Kosher salt and freshly ground black pepper


  1. Preheat oven to 350 degrees with rack in lowest position. Place turkey on roasting rack set in a large roasting pan. Season inside of turkey with salt and pepper. Loosely fill neck and large cavity with dressing; fold skin over, and secure with skewers or trussing needles, if necessary. Bend wing tips forward, and tuck under neck cavity. Using kitchen twine, tie legs together securely. Rub turkey all over with butter; season with salt and pepper.
  2. Add neck, giblets, and 3 cups water to roasting pan. Cover turkey loosely with aluminum foil. Roast 1 hour, and then baste with pan juices every 30 minutes, until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 125 degrees, 1 to 2 hours more.
  3. Remove foil; increase heat to 400 degrees. In a small bowl, stir together sugar and mustard; brush turkey with glaze. Rotate pan, and continue to roast turkey, brushing with glaze 2 to 3 more times, until thermometer registers 165 degrees, 45 minutes to 1 hour more (tent with buttered foil if browning too quickly; add more water if pan becomes dry).
  4. Transfer turkey to a platter; reserve pan with drippings for gravy. Cover turkey loosely with foil, and let rest at least 30 minutes (or up to 1 hour). Before serving, remove dressing, and carve.
  1. Melt butter over medium high heat in medium saucepan. When foaming subsides, add shallots and cook, stirring occasionally, until softened, about 5 minutes.
  2. Whisk in flour and cook, stirring frequently, until golden blonde, about 2 minutes.
  3. Gradually add in turkey drippings or stock and wine in a steady stream, whisking constantly. Bring to a boil, reduce to a simmer, and cook until reduced to 3 cups, 10 to 15 minutes. Remove from heat. Whisk in mustard and honey. Season with salt and pepper to taste. Serve immediately or store in an airtight container in refrigerator for up to a week, reheating over medium-low heat before serving.
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