|1. Prep and place turkey and vegetables in the roasting pan as directed, but do not tie the legs.
2. Using a vegetable peeler, remove six strips of zest from one lemon. Finely chop the zest (you should have about 2 T.). Squeeze 2 T lemon juice into a small bowl and whisk in 2 T olive oil and 1 T Dijon mustard.
3. Stir in four cloves garlic (finely chopped), 1 c fresh flat-leaf parsley, 1/4 c fresh sage leaves (each chopped), 2 sprigs fresh rosemary (finely chopped) and the zest.
4. Carefully slide your fingers under the skin of the turkey breast and thighs to loosen it. Stuff the herb mixture under the skin. Place the lemon halves in the cavity with the herbs listed in the basic cooking recipe, tie, rub with oil, sprinkle with salt and cook as directed.