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Chicago-Style Turkey

  • Prep Time: 45 minutes
  • Cook Time: 3–3 1/2 hours
  • Servings: 10–16
  • Course: Main Dish

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

Reynolds Kitchens® Tips

Reynolds Wrap Tip

Line your roasting pan with Reynolds Wrap® Heavy Duty Aluminum Foil for tender, moist turkey and easy cleanup!


  • one 10- to 16-pound turkey

Mustard Rub:

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

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


  • 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
  • *Dressing quantities may vary depending on the size of your turkey and serving platter


Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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.

Tips + Techniques Foil Tenting a Turkey
Step 6

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.

Step 7

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.

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