Ingredients :

• Turkey roast or whole leg — Get a 3.5 to 4.5 kg piece, ideally pre-cooked or smoked — it shortens cooking time and intensifies the flavor. At the butcher, ask for a whole leg with bone-in. The larger the piece, the juicier it stays at the core.
• Honey — A liquid honey, not crystallized, otherwise it won’t spread. Wildflower or acacia work very well. Avoid strong honeys like chestnut or buckwheat — they overpower the spices and dominate everything else.
• Brown sugar — This provides the mahogany color and that caramelized crunch on the surface. White sugar won’t do the same — it caramelizes differently, too transparently. Muscovado, if you have it on hand, brings a deeper, almost licorice note.
• Dijon mustard — Optional, but it brings the acidity that balances the sweetness of the honey. Without it, the glaze is good but a bit flat. With it, there’s a pleasant tension that keeps the dish interesting.