Recipe by lazyme
From Bon Appétit, November 1999. Lots of rave reviews on this one on epicurious.com. Times do not include brining the turkey for 1-2 days.
- 1 cup Dijon mustard
- 3⁄4 cup olive oil
- 1⁄2 cup chopped fresh parsley
- 1⁄4 cup fresh lemon juice
- 2 tablespoons grated lemon peel
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh sage
- 16 lbs turkey
- 2 cups canned low sodium chicken broth
- 1 lb mushroom, thinly sliced
- 1 1⁄4 cups about canned low sodium chicken broth
- 1⁄2 cup whipping cream
- 2 tablespoons cornstarch
Directions See How It's Made
- For turkey:.
- Coarsely puree first 7 ingredients in processor.
- Reserve 1/2 cup mustard mixture in bowl; cover and chill.
- Rinse turkey inside and out; pat dry.
- Slide hand under skin of turkey breast, legs and thighs to loosen skin.
- Using hand, spread 1 cup mustard mixture under skin over turkey breast, legs and thighs.
- Spread remaining mustard mixture inside main cavity.
- Place turkey on rack in large roasting pan.
- Slide pan with turkey into large plastic bag (about 30-gallon capacity).
- Close bag; refrigerate turkey at least 1 day and up to 2 days.
- Position rack in bottom third of oven; preheat to 325°F
- Remove pan with turkey from bag.
- If stuffing turkey, spoon stuffing loosely into main cavity.
- Tuck wing tips under turkey; tie legs together loosely.
- Spread 1/2 cup chilled mustard mixture all over turkey.
- Roast 2 hours.
- Baste with 1/2 cup broth.
- Continue to roast until turkey is brown and thermometer inserted into thickest part of thigh registers 180°F, basting frequently with remaining 1 1/2 cups broth and pan juices and covering loosely with foil if browning too quickly, about 1 hour 30 minutes longer if unstuffed and 2 hours longer if stuffed.
- Transfer turkey to platter.
- Tent loosely with foil; let stand 30 minutes.
- Reserve pan juices for gravy.
- For gravy:.
- Pour pan juices into large measuring cup.
- Spoon off fat, reserving 2 tablespoons.
- Heat 2 tablespoons turkey fat in heavy large skillet over medium-high heat.
- Add mushrooms to skillet; saute until brown and tender, about 15 minutes.
- Add enough broth to pan juices to measure 3 1/2 cups.
- Add 3 1/2 cups pan-juice mixture and cream to mushrooms.
- Boil 8 minutes to blend flavors.
- Mix cornstarch and 1/4 cup broth in small bowl.
- Mix into gravy.
- Continue to boil until gravy thickens, about 1 minute; season with salt and pepper.
- Serve turkey with gravy.