- 1 1/2 cups Dijon mustard
- 3/4 cup soy sauce
- 3/4 cup fresh lemon juice (do not discard lemon rinds)
- 1 (15-pound) free-range turkey
- 2 bunches fresh poultry herbs
- 2 to 3 cups hot water
To make turkey: Preheat oven to 350°.
Clean out cavity of the turkey and rinse well, inside and out. Pat dry and place turkey in a large roasting pan. Pour the marinade over the turkey.
Tie turkey legs together and cover tips with foil. Stuff cavity of turkey with lemon rinds and one bunch of poultry herbs. Place the second bunch of herbs in the roasting pan. Place turkey breast-side up in roasting pan. Insert thermometer in the thickest part of the breast. Cover with foil and roast for 2 hours.
After 2 hours, add hot water to the bottom of the pan. Stir to make gravy for basting. Baste turkey and cover with foil. Roast turkey another 30 minutes and repeat basting process. Continue basting every 15 minutes until the thermometer reaches 180–185°, approximately 3 to 4 hours.
Remove turkey from oven and place on cutting board. Cover turkey well with foil to keep warm. Let it rest 15 to 20 minutes before carving.
Keep the roasting pan with the pan juices to make Chive Gravy.