- 1 14 to 15 pound organic turkey, empty cavity of bird and the neck and rinse well, pat dry and place in roasting pan
- 2 & ½ cups Dijon Mustard
- ¼ cup olive oil
- Soy sauce
- 4 fresh lemons, juiced, save the rinds
- 1 cup low sodium soy sauce
- 4 sprigs rosemary
- 1 bundle sage
- 1 bundle fresh thyme
- 1 bundle fresh oregano
- 1 bundle fresh Italian parsley
- 8 left over lemon rinds
- 6 to 8 cups chicken broth, homemade or organic store bought chicken broth
- 1 to 4 tablespoon arrowroot
- 2 tablespoons dry sherry
- ¼ cup chives, chopped
- 8 to 10 twists of a pepper mill with black peppercorns
- 1 cup pomegranate seeds
- Pre-heat oven to 350 degrees
- In a large glass bowl add the Dijon mustard, olive oil, lemon juice, soy sauce and whisk until well incorporated. Take half of the herbs from each bundle, place one half inside the cavity of the bird along with the left over lemon rinds. Pour all of the marinade all over the turkey then crack fresh pepper over the top, 8 to 10 twist of the pepper mill should do it! Scatter the remainder of the herbs on top of turkey and in roasting pan.
- Tie the legs together with twine and cover the tips of the legs and wings with aluminum foil (this prevents the tips from burning while roasting) Tie a string around the bird to keep the wings in place.
- Cut several pieces of heavy aluminum foil large enough to cover the roasting pan and turkey. Spray the insides of foil with cooking spray. Cover the turkey with the foil so steam can’t escape. (If you are using a roasting pan with a lid no need to use foil.) Roast for 1 & 1/2 hours undisturbed. Remove the foil and check the turkey, the color will be beige, add 3 cups of chicken stock and stir the bottom of the pan to loosen the bits that have formed on the bottom and sides.
- Baste the turkey all over using a turkey baster. Roast another 1/2 hour and add another cup of chicken stock. Scrap the bottom of the pan again, baste. Insert a meat thermometer into the thickest part of the breast without touching the bone. Continue roasting uncovered basting every 15 minutes for another hour. Continue to baste every 15 minutes until the thermometer registers 160 degrees. If the pan juices start to dry out add another cup of chicken stock. The whole process should take approximatley 3 & 3/4 hours depending on your oven that is why it is important to watch the thermometer and remove the turkey at 160 degrees. The turkey will continue to cook while resting. It will rise at least 5 more degrees. It is done when it reaches 165 F.
- Remove the turkey from the oven and transfer to a cutting board. Cover loosely with foil to keep it warm. Let it rest at least for 15 to 20 minutes before you carve.
- Remove thermometer before you carve and after the turkey has time to sit. If you remove the thermometer immediately after taking the turkey out of the oven juices will escape.
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