Ingredients :

• Boneless turkey roast — Between 1.5 and 2 kg for 8 to 12 people. Preferably boneless—more even cooking, easier slicing, and you don’t pay for a bone. Get it tied if you can: it maintains its shape during cooking and yields clean slices for presentation.
• Liquid honey — A wildflower or acacia honey works very well here—mild, slightly floral, it brings shine without overpowering the spices. Avoid chestnut or buckwheat honeys; they are too strong and can make the glaze bitter once caramelized.
• Brown sugar — This is what gives the crust that dark amber tint and caramel-like flavor. Honey alone would stay too light and thin. Pack it firmly into the measuring spoon to get the right amount.
• Dijon mustard — Just one teaspoon, but it changes everything. It creates a slight tang that cuts through the sweetness and gives the glaze body—without it, the flavor becomes too flat and jam-topped. Don’t skip it.