Juicy Roast Turkey

• 1/4 cup ground mustard
• 2 tablespoons Worcestershire sauce
• 2 tablespoons olive oil
• 1/2 teaspoon white vinegar
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 turkey (10 to 12 pounds)
• 1 medium onion, quartered
• 2 celery ribs, quartered lengthwise
• Fresh parsley sprigs
• 2 bacon strips
• 1/4 cup butter, softened
• 2 cups chicken broth
• 1 cup water

1. In a small bowl, combine the first six ingredients. Brush over turkey. Place turkey on a platter. Cover and refrigerate for 1-24 hours.
2. Place turkey on a rack in a shallow roasting pan, breast side up. Add the onion, celery and parsley to turkey cavity. Tuck wings under turkey; tie drumsticks together. Arrange bacon over top of turkey breast. Spread butter over turkey. Pour broth and water into pan.
3. Bake, uncovered, until a thermometer inserted in thickest part of thigh reads 170u0b0-175u0b0, 3-1/2 to 4 hours, basting occasionally. Remove turkey from oven. If desired, remove and discard bacon. Tent with foil; let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey.

ground mustard, worcestershire sauce, olive oil, white vinegar, salt, pepper, turkey, onion, celery, parsley sprigs, bacon strips, butter, chicken broth, water

Taken from www.tasteofhome.com/recipes/juicy-roast-turkey/ (may not work)