Lemon Mustard Turkey

20 Pound Turkey

12 OZ Dijon mustard

½ Cup low sodium soy sauce

3 lemons-juice

¼ Cup olive oil

Salt and Pepper

Handfuls of fresh; Rosemary, Basil, thyme, oregano, sage

3 Cups of chicken stock

1 tsp. Arrowroot

Turkey- Combine mustard, soy sauce, lemon juice and olive oil

Season turkey with salt and pepper and place in large roasting pan.

Stuff the turkey with lemon rinds and herbs place remaining herbs on top

Pour marinade over the turkey

Cover with foil and place in 400 degree oven for 1 ½ 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 ½ to 3 hours more until thermometer reads poultry

Gravy

Place pan with dripping on stove, skim fat bring to a simmer.

Add 3 Cups of chicken stock

Remove ½ Cup of the liquid and combine with 1 teaspoon of arrowroot

You may need to repeat this a few times.

22 LB turkey cooked in 2 ½ hours at 400

14 LB started at 400 @ 1 hour and 20 minutes temp dropped to 350 and 3 Cups chicken added, turkey uncovered. Finished in 2 hours and 10 minutes.

14 LB cooked in 1 ½ hours

*15 LB (3 days in fridge) 3 hours center still cold

16 LB- 1/½ @ 400 with convention and 1 hour @350

18 LB cooked in 2 ½ hours @400- 2 hours would have been better

***(2022) 18 pound bird from Steve ( extra large breast) still not finished on inside after 2/½ hours, Fat removed, no juices in pan

***(2023) not sure of weight. Turkey from Steve. Took longer to cook

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