Ingredients :

• Bone-in turkey roast — The bone here isn’t a constraint — it’s flavor. During cooking, it releases collagen that keeps the meat moist. Count on about 350 to 400 g per person. If you can only find boneless turkey breast, it works, but watch the cooking more closely: without the bone, it dries out faster.
• Brown sugar — Use real moist, packed brown sugar (cassonade), not dry blond sugar. The difference? Moist brown sugar contains molasses, which adds that slightly licorice-like depth to the glaze. If yours has hardened, crumble it with a fork before weighing — it will regain its texture.
• Dijon mustard — It plays two roles: providing acidity to balance the sugar, and helping the glaze stick to the meat. Don’t use whole-grain mustard here — the whole grains don’t hold well on the surface of the roast.
• Pineapple juice — It’s not there for a tropical taste. It’s mainly its natural acidity that slightly tenderizes the meat and balances the brown sugar. Bottled juice, carton juice, it doesn’t matter. Don’t have any? Orange juice does exactly the same job.