Entrees: Roast a whole turkey or breast or try Wild-Mushroom Lasagne

Entrees take the lead role in this year's production of Holiday Cuisine. Receiving top billing is a bronzed roast turkey filled with citrus peels and fresh rosemary and simply dressed in a golden wash of Dijon mustard under its skin. A more intimate staging may star a breast of turkey with its bold sidekick of ruby red onion and cranberry compote. Or will a creamy wild-mushroom lasagna layered with molten cheese be just too suggestive to resist?

Recipe: Roasted Turkey with Citrus-Mustard and Rosemary

12 to 16 servings

- 16-pound natural turkey (giblets reserved for gravy), brined

- 3 tablespoons Dijon mustard

- 1 tablespoon finely minced orange zest

- 3 tablespoons freshly squeezed orange juice (reserve peel)

- 1 tablespoon freshly squeezed lemon juice (reserve peel)

- 2 teaspoons minced fresh rosemary

- ¼ teaspoon kosher salt

- 1 tablespoon olive oil

- 3 sprigs fresh rosemary, each about 4 inches long

-4 cloves garlic, crushed

- Savory gravy (see recipe this page)

1. Preheat oven to 325 degrees. Whisk together Dijon, orange zest, orange and lemon juices, minced rosemary, salt and pepper.

2. Loosen the skin from the already brined turkey breast, and as much as possible from the thigh and drumstick. Use a kitchen teaspoon to spoon the Dijon under the skin and over the meat. Smooth skin back over meat. Rub oil over outside of turkey.

3. Fill turkey cavity with orange and lemon peels, rosemary sprigs and crushed garlic. Tie drumsticks together with kitchen twine and place turkey on a rack. Roast in a preheated oven about 3 ¾ to 4 hours or until the internal temperature in the thickest part of the thigh reaches 180 degrees. Let turkey rest 15 minutes before carving.

Recipe selection for Holiday Cuisine 2005 by CeCe Sullivan, Seattle Times home economist.