Roast Turkey with Dijon Mustard Sauce

This is a different recipe because the mustard will not be on the skin, it is under the turkey skin. It's not that difficult to losen the skin. With this methid the meat will be espeicially juicy and flavorful.
Ingredients1 12-14 pound turkey, thawd if frozen
1/3 cup Dijon mustard
Vegetable oil

Dijon Mustard SauceTurkey drippings
3 tbsp all-purpose flour
1 cup half and half (milk)
1/4 cup Dijon mustard
1/4 cup chopped parsley

How you'll make it
Preheat oven to 325 degrees F.
- Remove neck and giblets from the turkey; drain it well, and free the legs from the tucked position, without cutting the band of skin
- Using a rubebr spatula or hand, loosen the skin over the breast, starting at the body cavity opening by the legs.
- Spread 2 tbsp mustard inside the body cavity and spread the remaining mustard on the meat under the skin. Hold the skin in place at the opening with toothpicks.
- Return the legs to the tucked position and turn the wings back to hold neck skin in place.
- Put the turkey, breast side up, on a flat rack in an open pan, about 2 inches deep.
- Insert a meat thermomeeter into the thickest part of the thigh next to the body, being careful not to touch the bone. Brush the turkey with vegetable oil.
- Roast the turkey for 3.5 to 3 3/4 hours. When the skin turns golden brown, cover the breast loosely with aluminum foil to prevent overbrowning.
- When the turkey is done let it stand for 15 minutes.
- For the sauce remove the fat from the drippings with a turkey baster or skimming spoon..
- Add enough water to the drippings to make 2 cups.
- In a medium saucepan, blend the drippings with the flour, using a wire whisk. Cook, stirring, ove rmedium heat untile the mixture thickens and starts to boil.
- Stir in half and half, mustard and parsley.
- Continue to cook over medium heat untilt he sauce is thickend but not boiling.
Carve the turkey and serve it with the mustard sauce.

Roast Turkey with Lemon Basil Gravy

Italian Mediterranian inspired turkey recipe with basil and lemon. Use fresh basil only for this recipe; it will not taste the same without it. Serve it with roasted potatoes, broccoli and glas of dry Italian white wine.

Ingredients1 12-14 pound turkey, thawed if frozen
3 carrots
2 stalks celery
1 large onion
1 lemon
4 garlic cloves
1/2 cup parsely sprigs
1 cup coarsely chopped fresh basil
vegetable oil
1/4 cup cornstarch
1 tsp chicken boullion
1/2 tsp salt, fresh ground pepper

How you'll make itPreheat oven to 325 degrees F
- Cut carrots, celery  in small pices; cut onion in eight pieces; cut lemon into 6 pieces; cut garlic cloves in half.
- Combine the vegetables, lemon, garlic and herbs in a large bowl.
- Prepare the turkey for rasting.
- Stuff the neck and bdy cavities with the lemon basil mixture.
- brush the turkey with vegetable oil and raost it accordingly to package directions.
- Remove the turkey from the oven and let it stand for 15-20 minutes before carving.
- Discard the lemon and vegetables.

Gravy- Pour the turkey drippings from the roasting pan into a 4-cup measure.
- Remove 3 tbsp fat from the drippings with a turkey baster or skimming spoon and put it into a saucepan.
- Add water to the drippings to make 3 cups.
- Blend the cornstarch into the fat and stir until smooth.
- Gradually stir in the drippings, chicken bouillon granules, salt and pepper.
- Cook over medium heat, stirring, until the gravy thickens and boils, for about 5 minutes.