Instructions: Preheat oven to 325F degrees. Remove the neck and giblet from the turkey cavities. Drain the turkey well. Free the legs from the tucked position, without cutting its place holder. Using a rubber spatula or your hand, loosen the skin over the breast, starting at the body-cavity opening by the legs. Spread 2 tablespoons of mustard inside the body cavity and spread the remaining mustard on the meat under the loosened skin.

Hold the skin in place with toothpicks. Return the legs to the tucked position and turn the wings back to hold the neck skin in place.

Put the turkey, breast side up, on a flat rack in an open pan, about 2 inches deep. Inset a meat thermometer into the thickest part of the thigh next to the body, being careful not to touch the bone. Brush the turkey skin with vegetable oil.

Put the turkey in the oven and roast for 3 1/2 to 3 3/4 hours. When the skin turns golden brown, cover the breast loosely with aluminum foil to prevent over-browning.

Check the turkey for doneness. The thigh temperature should be 180 to 185F degrees. Let the turkey stand for 15 to 20 minutes while you make the mustard sauce.

To make the mustard sauce, remove the fat from the turkey drippings with a turkey baster or skimming spoon and discard. Add enough water to the drippings to make 2 cups. In a medium saucepan, blend the drippings with the flour, using a wire whisk. Cook, stirring, over medium-high heat until the mixture thickens and starts to boil. Stir in the half-and-half, mustard, and parsley. Continue to cook over medium heat until the sauce is thickened but not boiling.

Carve the turkey and serve with mustard sauce.

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