Preheat the oven to 325 degrees and adjust the oven rack to the last position. Clean the turkey by removing the giblets and neck. Discard them as they won’t be needed. Wash the turkey gently with cold water and then dry it. With the help of a skewer, adjust the skin from the neck to the back of the turkey. Also fold the wings at the back so that the tips are touching. Take a roasting pan and place the turkey in it. Keep the breast side upward.
Take a microwavable mixing bowl and mix together the mustard, butter, beer, salt and pepper. Heat the mixture uncovered in the microwave on high settings. Let it heat for 1.5 minutes and stir it twice in between to make sure its thoroughly mixed. Take the mixture out and brush 1/3 of it on the turkey, coating all over. With the help of a cotton string, fasten the drum sticks. Insert a thermometer in the thick part of the thigh; make sure it doesn’t touch the bone. The thermometer should be microwave safe.
Roast the turkey for around three hours without a lid. Brush the beer mixture after every half an hour. The turkey is cooked when the temperature reaches 165 degrees. If you want less browning, cover the turkey with foil for the last 1 hour 30 minutes.
Let the turkey cool for 20 minutes and then remove the skewers and slice.