Lemon and Herb Roast Turkey

• 5 12 kg turkey
• 4 tablespoons mixed herbs
• 2 lemons
• 1 tablespoon mustard
• oil
• 2 lemons
• 1 onion
• 2 heads garlic
• 1 small bunch thyme
• 1 tablespoon gravy, granules
• salt
• pepper

1. Preheat the oven to 180C/Gas 4.
2. Place the turkey in a large, non-stick roasting tin.
3. Put the herbs, lemon juice, and mustard in a small bowl, mix together, then spread over the turkey.
4. Spray oil all over the bird.
5. Fill the body cavity with the lemon halves, onion, garlic, and thyme, and tie the legs together with string to give a neat shape.
6. Cover loosely with foil and roast in the oven for the appropriate time.
7. Baste the bird with the pan juices several times during cooking.
8. For the last 30 minutes, remove the foil and raise the temperature to 200C/Gas 6, so that the skin will brown and crisp up.
9. Remove the turkey from the oven, cover with a tent of foil, and leave in a warm place to rest (for up to 2 hours) while you cook the rest of the accompaniments.
10. Remove any fat from the roasting liquid, then pour the juices into a saucepan and bring to the boil.
11. Add the gravy granules to thicken the liquid, then season and keep warm.
12. Remove the skin before serving the turkey on a platter, surrounded by pigs in blankets, herbed stuffing balls, brussels sprouts with chestnuts, and glazed carrots.

turkey, mixed herbs, lemons, mustard, oil, lemons, onion, garlic, thyme, salt, pepper

Taken from www.food.com/recipe/lemon-and-herb-roast-turkey-481573 (may not work)