1. Preheat oven to 450 degrees (or start the charcoal for the grill -- cook on a Weber grill using the indirect method and a drip pan.
2. Remove giblets, rinse and pat dry. Trim excess fat. Starting at neck cavity, loosen skin from the breast and drumsticks by inserting fingers, gently pushing between the skin and the meat. Combine the mustard, sage, black pepper and garlic. Rub the mustard mixture under the loosened skin. Lift the wing tips up and over back, tuck under the turkey.
3. If baking in the oven, place turkey breast side up in a shallow roasting pan. Pour broth over turkey. Insert a meat thermometer into meaty part of thigh, making sure not to touch the bone. Place turkey in a 450 degree oven and immediately reduce the temperature to 325 degrees. Bake for two hours or until thermometer registers 180 degrees, basting turkey frequently with pan juices.
If roasting on the grill, place turkey in center of grill, positioned to drip into the drip pan. Cook 11-13 minutes per pound, adding more coals periodically.
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