In a small saucepan, combine the apple juice concentrate, honey and mustard.
Cook over low heat for 2-3 minutes or just until blended, stirring occasionally. 
   

Remove skin from turkey if desired; place on a rack in a foil-lined
shallow roasting pan.  Pour honey mixture over turkey. 
   

Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a meat thermometer
reads 170°, basting with pan juices every 30 minutes. (Cover loosely
with foil if turkey browns too quickly.) Cover and let stand
for 15 minutes before carving.