roasted turkey/chicken

this is the picture from the recipe


this is how mine turned out...not as pretty, but still delicious!

I found this recipe online and decided to make it for a pre-Christmas dinner for Ryan and I tonight, and it turned out amazing! It's really flavorful and moist!

Preheat oven to 350°

Marinade:

1 1/2 cups Dijon mustard
3/4 cup soy sauce
3/4 cup fresh lemon juice (don't throw away lemon rinds)
--Combine ingredients in a bowl. Whisk until smooth and creamy.

Turkey:

1 (15-pound) free-range turkey (I used a 5 lb. chicken for Ryan and I)
2 bunches fresh poultry herbs (I used dried Rosemary and Marjoram)
---Clean out cavity of the turkey and rinse well, inside and out. Pat dry and place turkey in a large roasting pan. (I used a 9X13 pan and just lined it with foil)

Tie turkey legs together and cover tips with foil (so they don't burn). Stuff cavity of turkey with lemon rinds and one bunch of poultry herbs, or spinkle them. Pour the marinade over the turkey.
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.

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.