Name: Herb and Mustard Turkey with Green Onion Gravy
Yield: 10 to 12 Servings
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 1/3 cup finely chopped green onion tops; 1/3 cup finely chopped fresh Italian parsley; 2 tablespoons chopped fresh thyme; 1 1/2 tablespoons chopped fresh sage; 1 tablespoon Dijon mustard; 1 1/2 teaspoons salt; 1 1/4 teaspoons coarsely ground black pepper; 1 14- to 16-pound turkey, rinsed, patted dry inside and out; neck, heart, and gizzard reserved for Turkey Stock; 10 fresh Italian parsley sprigs; 6 fresh sage sprigs; 6 fresh thyme sprigs; 2 tablespoons olive oil; 2 cups Turkey Stock or water; 2 cups (or more) Turkey Stock; 2 tablespoons water; 4 teaspoons cornstarch; 3 green onions, white parts and green tops chopped separately; 1/2 cup heavy whipping cream; 1 tablespoon chopped fresh Italian parsley; 1 tablespoon chopped fresh sage; 1 teaspoon chopped fresh thyme

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