Prep/cooking time: 3 hours 45 minutes
Serving yield: 6

INGREDIENTS
16 lb. of turkey

For the pan gravy:
3 sliced apples
1 quartered lemon
2 peeled and sliced onions
2 pieces of fresh rosemary
2 tablespoons of olive oil

For the mayonnaise:
3/4 cup of mayonnaise
2 tablespoons of Dijon mustard
1 teaspoon of ground sage powder
2 tablespoons of lemon juice
2 tablespoons of chopped fresh rosemary
2 tablespoons of kosher salt to taste
1/2 teaspoon of ground black pepper to taste

INSTRUCTIONS

1. Preheat the oven to 450 degrees F, using a roasting pan, add in the apples, lemon, onions, rosemary and oil. Add some sprinkles of salt and pepper to taste then place a rack on the roasting pan, set aside. using a small mixing bowl, add in the mayonnaise, mustard, sage powder, lemon juice, rosemary, salt, and pepper to taste then stir properly to combine. This makes the mayonnaise mixture.
2. Use a clean brush to rub in the mayo mixture all around the turkey from under skin to on the skin surface until the mixture is used up. Place the turkey into the roasting pan containing the gravy ingredinets, place the pan at the bottom rack of the preheated oven and cook for about two hours.
3. Next, take the turkey out of the oven, decrease the temperature of the oven to 400 degrees, turn the turkey over and cook for an additional one hour until an inserted thermometer reads 165 degrees F.
4. Once cooked, let the turkey rest for about twenty to thirty minutes. In the meantime, discard the quartered lemon, add the rest of the gravy ingredients into a food processor or a high-speed blender then blend until the mixture becomes smooth. Slice the turkey then serve with the gravy.