Cristina's Thanksgiving Turkey

Categories: Home4
Yield: 1 servings

20 lb Turkey
16 oz Dijon mustard
1/2 c Low sodium soy sauce
6 Lemons; juice of
1 c Olive oil
Salt and pepper
1 Handfuls fresh rosemary;
-basil, thyme,
; oregano, sage

---------------------------GRAVY--------------------------------
3 c Chicken stock
1 ts Arrow root
1/4 c Sherry
1/2 c Chopped chives

Directions:

Turkey: Combine the mustard, soy sauce, lemon juice and olive oil.
Season the bird with salt and pepper and place in large roasting pan.
Pour marinade over turkey. Stuff lemon rinds and herbs in cavity of
bird and remaining herbs on top. Cover with foil and place in 400
degree oven for 1 1/2 hours. Remove cover and place thermometer into
deepest point in bird. Place turkey back in oven, uncovered, and
baste every 15 minutes cook for approximately 2 1/2 - 3 hours more
until thermometer reads poultry.

Gravy: Place pan with drippings on top of stove over high heat. Skim
fat from pan and bring to simmer. Add 3 cups chicken stock. Remove
1/2 cup of liquid and combine with 1 teaspoon of arrowroot. Add to
stock to thicken. You may need to repeat this process 2 to 3 times to
reach desired consistency. Finish gravy, by removing from heat and
adding sherry and chives. Serve with turkey.

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