INGREDIENTS
3
Carrots
3
stalks Celery
2 cloves
Garlic
1 tbsp
Lemon, zest
2 tbsp
Sage, fresh leaves
1
Shallot
1
Sweet onion, wedges
2 tbsp
Thyme, fresh leaves
1 1/2 cups
Turkey or chicken stock
2 tbsp
Lemon juice, freshly squeezed
1
Kosher salt and freshly ground black pepper
1/2 cup
Butter, unsalted
1/2 cup
White wine, dry
1
(12-14 pound) fresh whole turkey