Dijon Rubbed Roasted Turkey with Mushroom Gravy

Using the pulsing setting, coarsely puree mustard, oil, herbs, lemon zest and juice in a food processor.

Measure 1/2-cup mustard mixture and reserve for roasting procedure. Cover and chill.

Blot turkey dry with clean paper towels. At the neck end, slide fingertips under skin of turkey breast, legs and thighs to loosen skin. Using fingertips, spread 1 cup mustard mixture between skin and turkey breast, legs and thighs.

Spread remaining mustard mixture inside main cavity. Place turkey on a rack in large roasting pan. Slide turkey into large (19"x 23" turkey) oven bag. Close bag and refrigerate turkey on rack in pan for 24 hours.

Preheat oven to 325 degrees F. Remove turkey from bag.

Tuck wing tips under turkey and return legs to tucked position.

Place turkey, breast side up, on a V-shaped rack. Spread 1/2 cup reserved chilled mustard over top and sides of turkey.

Roast turkey 2 hours and baste with 1/2-cup broth. Continue to roast, basting frequently with remaining 1-1/2-cups broth and pan juices. If turkey browns too quickly, cover loosely with foil.

Continue to roast about 1-1/2 hours or until the internal temperature in the thickest part of the thigh measures 180 degrees F.

Transfer turkey to platter. Tent loosely with foil; let stand 20 minutes. Reserve pan juices for gravy.

Pour pan juices into large measuring cup. Spoon off fat, reserving 2 tablespoons. Heat 2 tablespoons turkey fat in skillet over medium-high heat.

Add mushrooms to skillet and sauté until brown and tender, about 15 minutes.

Add enough turkey broth to pan juices to measure 3-1/2-cups. Add 3-1/2- cups pan juice mixture and cream to mushrooms. Gently boil 7 to 9 minutes to blend flavors.

Mix cornstarch and 1/4 cup broth in small bowl. Mix into gravy. Continue to simmer until gravy thickens, about 1 minute. Adjust seasonings.