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