Name: Mustard-Rubbed Roast Turkey with Mushroom Gravy
Yield: Makes 10 to 12 servings
Ingredients: 1 cup Dijon mustard; 3/4 cup olive oil; 1/2 cup chopped fresh parsley; 1/4 cup fresh lemon juice; 2 tablespoons grated lemon peel; 1 tablespoon chopped fresh thyme; 1 tablespoon chopped fresh sage; 1 15- to 16-pound turkey; 2 cups canned low-salt chicken broth; 1 pound mushrooms, thinly sliced; 1 1/4 cups (about) canned low-salt chicken broth; 1/2 cup whipping cream; 2 tablespoons cornstarch

Bruce Aidells, founder of Aidell's Sausage Company, says, "When I was in college, a friend from Mississippi introduced me to the technique of marinating the turkey by rubbing the meat under the skin with flavorings. Over the years, I've continued to modify the recipe for what I refer to as 'trash bag turkey,' so named because a large plastic bag is the best thing for holding the bird while it marinates for a day or two."

Watch how to prepare and carve your bird with our streaming video demonstration.

Recipe notes

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