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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?