Cristina Ferrare'S Turkey - cooking recipe

Ingredients

Marinade
1 1/2 cups Dijon mustard
3/4 cup soy sauce
3/4 cup fresh lemon juice (do not discard lemon rinds)
Turkey
1 (15 lb) free-range turkey
2 bunches fresh poultry herbs (sage, thyme, rosemary)
2 -3 cups hot water (or broth)

Preparation

To make marinade:
Combine ingredients in a bowl. Whisk until smooth and creamy.
Refrigerate till needed.
Clean out cavity of the turkey and rinse well, inside and out. Pat dry and place turkey in a large roasting pan.
It is very important that you pat it dry in order to get that nice golden turkey skin.
Tie turkey legs together and cover tips with foil. Keeping them wrapped and tied stops the legs drying out while cooking.
Tie turkey wings together and cover tips with foil. Keeping them wrapped and tied stops the wings drying out while cooking.
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.
Pour the marinade over the turkey.
Allow to marinade over night.
Cover with foil and roast for 2 hours @ 350 C.
After 2 hours, add hot water (or broth) 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\u00b0, approximately 3 to 4 hours.
The constant basting is what gives the skin that lovely golden color.
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.