Total Time
2hrs 40mins
Prep 1 hr
Cook 1 hr 40 mins

I discovered this quite by accident when I was roasting some parts along with a bird tonight (02.06.03) I was doing the usual 'clean out the veggie drawer for the stock pot and I had a lemon that was looking a little sad, so I hacked it up and threw it in the pan with the mirepoix. It's amazing how much the lemon flavor from a single lemon in a pan BELOW the turkey flavors the meat. The slight hint of lemon balances the flavors perfectly.....

Ingredients Nutrition

Directions

  1. Prepare the turkey for roasting as describe in"High Roasted Turkey recipe#46239 thru step 6 When setting up oven be sure that there is a rack on the very bottom that will be 2.
  2. 5 to 3 inches below the oven rack that will hold the turkey pan.
  3. Put veggies, lemon, garlic and turkey parts in a roasting pan with 2" sides, toss in olive oil and season.
  4. Place parts in oven on bottom rack and place turkey on upper rack.
  5. Roast for 30 minutes, turn turkey around, toss veggies and parts.
  6. Cook for another 30 minutes, remove parts.
  7. Put the parts in a stock pot, deglaze the roaster on the stove with white wine, pour into stock pot, add chicken stock and/or water to cover.
  8. Bring to a simmer and cook for 45 minutes (or more), strain into a clean sauce pan and reduce to about 1/3rd.
  9. Season and use as a base for turkey gravy or further reduce and make a decadent emulsion with butter and another dash of wine.
  10. Continue to cook turkey until desired temperature is reached, I like 175 on the thighs and 165 on the breast-- it'll take a another 30-50 minutes to do the bird.
  11. You may want to LOOSELY cover the turkey after the first hr to keep skin from burning.

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