Yield: Yields 4 cups gravy
Servings: 12 to 14, with leftovers
Citrus zest and juice and fresh herbs imbue this traditional roast turkey with regional flavor. Buttering and salting the turkey 1 to 2 days before roasting seasons the bird inside and out without the fuss of wet brining. Be sure to let the bird warm up at room temperature before roasting so it cooks up juicy and tender.
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Both the turkey and gravy came out wonderful! I don't recommend adding the 1/4 cup lemon juice to the gravy though, as it ended up overpowering the flavor.
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