Herb and Mustard Butter:
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 tablespoons salt
1 1/4 teaspoons coarsely ground black pepper
Turkey:
1 14- to 16-pound 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 tablespoons olive oil
2 cups Shortcut Turkey Stock or water
Gravy:
2 cups (or more) Shortcut 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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