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Lemon-Herb Turkey with Lemon-Garlic Gravy

Bruce Aidells
  • minutes
  • Serves 10 to 12

INGREDIENTS

1

14- to 16-pound turkey

2 cups

Shortcut turkey stock

3 tbsp

Fennel fronds, fresh

6

Fennel fronds, fresh

1 tbsp

Fennel fronds

1

small head Garlic

3

Garlic cloves

1/2 cup

Italian parsley, fresh

10

Italian parsley, fresh sprigs

1

Lemon, large

1 tsp

Lemon peel

3

Lemons, cut into 1/8-inch-thick slices

1 2/3 tbsp

Sage, fresh

6

Sage, fresh sprigs

2

Shallot, small

1/4 cup

All purpose flour

1 tsp

Black pepper, freshly ground

1

large pinch Saffron or saffron threads, powdered

1 tsp

Salt

1/2 tsp

Sugar

2 tbsp

Olive oil

3/4 cup

Butter, unsalted

1/2 cup

Creme fraiche* (optional)

2 cups

Shortcut turkey stock or water