Instructions: Directions:
Turkey: Combine the mustard, soy sauce, lemon juice and olive oil.

Season the bird with salt and pepper and place in large roasting pan.

Pour marinade over turkey. Stuff lemon rinds and herbs in cavity of bird and remaining herbs on top. Cover with foil and place in 400 degree oven for 1 1/2 hours. Remove cover and place thermometer into deepest point in bird. Place turkey back in oven, uncovered, and baste every 15 minutes cook for approximately 2 1/2 - 3 hours more until thermometer reads poultry.

Gravy: Place pan with drippings on top of stove over high heat. Skim fat from pan and bring to simmer. Add 3 cups chicken stock. Remove 1/2 cup of liquid and combine with 1 teaspoon of arrowroot. Add to stock to thicken. You may need to repeat this process 2 to 3 times to reach desired consistency. Finish gravy, by removing from heat and adding sherry and chives. Serve with turkey.

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