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3 garlic heads
6 Tablespoon butter
1/4 cup chopped sage
1 Tablespoon grated lemon zest
2 teaspoons kosher salt
2 teaspoons crushed red pepper
1 whole turkey
5 sage sprigs
1 lemon, halved
1 onion, quartered
1/4 cup olive oil
1/3 cup white wine
1 Tablespoon Dijon mustard
Cut 1/2 inch from top of garlic and wrap in foil Bake 1 1/2 hours at 300.
Squeeze garlic from heads. Add butter, chopped sage, lemon zest, salt and red pepper.
Remove giblets and neck from turkey and pat dry.
Rub butter mixture under skin.
Place sage sprigs, lemon and onion in body cavity. Place turkey, breast side up on a roasting rack.
Bake 40 minutes at 425.
Whisk together oil, wine and mustard.
Baste turkey with half of mustard mixture.