• 1c. Dijon Mustard
• 1 c. Olive Oil
• 3/4 c. Lemon juice
• 1/2 c. Soy Sauce
• 3 sprigs Chopped Rosemary
• 3 sprigs Chopped Thyme
• 1/4 c. Chopped Sage
• 1/4 c. Chopped Oregano

1. Sprinkle the inside of the turkey with Spike or S&P, and stuff it with the leftover lemons.
2. I put the turkey in a roaster with a lid and bake it 350 degrees for 15 minutes a pound.
3. When the time is up.
4. Let it sit for about 20 minutes, if you want to eat it right away.
5. Actually this is a good make ahead turkey.
6. Strain off the fat and make gravy.
7. In the past I have not necessarily splurged for all the herbs, but just used parsley.
8. I couldn't tell the difference!

I have been making this for about 20 years, from a recipe scribbled on the back of an envelope. This morning on Good Day LA , Christina Ferrare re-united with Steve Edwards featured her Fresh Herb Turkey. Here is the marinade; Los Angeles -- Cristina's Marinade