Herb and Mustard Turkey with spring onion Gravy

Ingredients for Herb and Mustard Turkey with spring onion Gravy

• 170g (1 1/2 sticks) unsalted butter, room temperature

• 50g finely chopped spring onion tops

• 1/3 cup finely chopped fresh Italian parsley

• 2 tablespoons chopped fresh thyme

• 1 1/2 tablespoons chopped fresh sage

• 1 matsked dijonsenap

• 1 1/2 teaspoons salt

• 1 1/4 teaspoons coarsely ground black pepper

• 1 14- to 7.3kg turkey, rinsed, patted dry inside and out

• neck, heart, and gizzard reserved for Shortcut Turkey Stock

• 10 fresh Italian parsley sprigs

• 6 fresh sage sprigs

• 6 fresh thyme sprigs

• 2 matskedar olivolja

• 475ml Shortcut Turkey Stock or water

• 475ml (or more) Shortcut Turkey Stock

• 2 tablespoons water

• 4 teaspoons cornflour

• 3 spring onions, white parts and green tops chopped separately

• 120 ml vispgrädde

• 1 tablespoon chopped fresh Italian parsley

• 1 tablespoon chopped fresh sage

• 1 teaspoon chopped fresh thyme

Whisk all ingredients in medium bowl. DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.

Set rack at lowest position in oven and preheat to 163°C. Sprinkle main turkey cavity with salt and pepper and spread with 2 tablespoons herb-mustard butter. Starting at neck end of turkey, carefully slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin. Spread herb butter over thigh and drumsticks, then over breast meat under skin. Fill main cavity with parsley, sage, and thyme sprigs. Tie legs together loosely. Tuck wing tips under.

Place turkey on rack set in large roasting pan. Rub outside of turkey all over with oil; sprinkle with salt and pepper. Pour stock into pan. Roast turkey until thermometer inserted into thickest part of thigh registers 74°C to 77°C, about 3 hours. Tilt turkey so juices from main cavity run into pan. Transfer turkey to platter. Tent very loosely with foil; let rest at least 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan.

Scrape juices and browned bits from reserved roasting pan into large glass measuring cup. Spoon off fat, reserving 2 tablespoons . Add enough stock to pan juices to measure 475ml . Whisk together 2 tablespoons water and cornflour in small bowl until smooth.

Heat 2 tablespoons reserved fat in large saucepan over medium heat. Add white parts of spring onions. Sauté until beginning to colour, about 6 minutes. Add degreased pan juices, 475ml stock, and cream. Whisk in cornflour mixture. Simmer until reduced to desired consistency, whisking occasionally, about 8 minutes. Stir in herbs and spring onion tops. Season with salt and pepper.

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