INGREDIENTS
1
18- to 21-pound fresh turkey, fresh
3 tbsp
Flat-leaf parsley, fresh
1
Lemon, zest of
3
Lemons, each cut into quarters
2
Onions
3 tbsp
Thyme, fresh leaves
3 cups
Giblet stock or homemade or low-sodium canned chicken stock
1 1/2 tsp
Pepper, freshly ground
3 tsp
Salt, coarse
6 tbsp
Butter, unsalted
1 cup
White wine or water, dry