Name: Lemon-Herb Turkey with Lemon-Garlic Gravy
Yield: Makes 10 to 12 servings
Ingredients: 1 large lemon; 1 small head of garlic; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 1/4 cup chopped fresh Italian parsley; 3 tablespoons chopped fresh fennel fronds; 1 small shallot, chopped; 1 tablespoon chopped fresh sage; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1 large pinch of powdered saffron or saffron threads; 1 14- to 16-pound turkey, rinsed, patted dry inside and out; neck, heart, and gizzard reserved for Shortcut Turkey Stock; 3 lemons, cut into 1/8-inch-thick slices; 10 fresh Italian parsley sprigs; 6 fresh sage sprigs; 6 fresh fennel fronds; 2 tablespoons olive oil; 2 cups Shortcut Turkey Stock or water; 2 cups (or more) Shortcut Turkey Stock; 3 garlic cloves, chopped; 1 small shallot, chopped; 1/4 cup all purpose flour; 1 teaspoon finely grated lemon peel; 1/2 teaspoon sugar; 1/4 cup chopped fresh Italian parsley; 1 tablespoon chopped fennel fronds; 2 teaspoons chopped fresh sage; 1/2 cup crème fraîche* (optional)

Lemonherb turkey on a serving dish with a side of lemongarlic gravy.

Lemon-Herb Turkey with Lemon-Garlic GravyCon Poulos

This gets a delicious lift from lemon in the butter, in the gravy, and under the skin, plus a shortcut for "preserved" lemons.

Recipe notes

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