Whisk together the olive oil, Dijon mustard, soy sauce, lemon juice, Spike, parsley, oregano, sage, garlic, lemon pepper, and paprika.

Place the turkey in a roasting pan and pour the marinade over it.

Marinate overnight covered.

Roast the turkey in the roasting pan at 325 degrees uncovered. When roasting, baste every 15 minutes. Insert a meat thermometer into the top of the leg at the thickest part. When the temperature reaches 165 degrees the turkey will be done.

Let the turkey sit at least 20 minutes before carving.

Strain the pan drippings and skim the fat off the top. (save the herbs that have been strained) Put the strained liquid and de-fatted liquid into a medium saucepan. (I then like to add back the herbs into the saucepan. If you want a very smooth gravy, do not add the herbs back.)

Whisk 1/4 cup of broth (or water) with 2 Tbsp of flour to make a rue. Add this to the pan drippings.

Whisk in the sherry, chives, sliced mushrooms, and pepper. Cook it down on the stove until it starts to look like gravy. Depending on how much pan drippings you have and the consistency you want, you may need to add a little more flour mixed with broth.