Lemon under the skin, in the butter, and in the gravy gives this a delicious lift. It also serves as a shortcut for “preserved” lemons.
My response to your message was blocked for potentially violating safety policies. I apologize for any inconvenience.
Lemon-Herb Butter:1 large lemon1 small head of garlic3/4 cup (1 1/2 sticks) unsalted butter, room temperature1/4 cup chopped fresh Italian parsley3 tablespoons chopped fresh fennel fronds1 small shallot, chopped1 tablespoon chopped fresh sage1 teaspoon salt1 teaspoon freshly ground black pepper1 large pinch of powdered saffron or saffron threads
- For lemon-herb butter:Step 1Make 4 long 1/2-inch-deep cuts in lemon. Place in microwave-safe bowl. Cover and microwave on high 2 minutes. Put the head of garlic in a medium microwave-safe bowl and cover with water. Cover the bowl and cook for three minutes on high, or until soft. Transfer garlic to work surface; cool and peel. Step 2Pour any lemon juice from bowl into small cup. Juice from a half-lemon should be squeezed into the same cup; set aside juice for gravy. Scrape out the insides of the peel halves, discarding all the fruit and pith. Chop peel. Blend peel and garlic in mini processor until finely chopped. Add butter and all remaining ingredients; process to blend. DO AHEAD: Can be made 2 days ahead. Transfer to bowl. Cover lemon juice and lemon-herb butter separately; chill. Bring butter to room temperature before using. WELL PRESERVED: The microwave technique is a clever hack for the lemon. This is a two-minute method for making Moroccan-style “preserved” lemons, which typically take a week to a month to cure. The lemons taste fresh. TEST-KITCHEN TIP: Packed with fennel flavor are the delicate, feathery, dark-green leaves known as fronds that rise from fresh fennel bulbs. Look for fennel bulbs at the market that still have their fronds attached. Some bulbs may have been cut too close.
- For turkey: Step 3: Adjust oven rack to lowest setting and preheat to 325°F. Spoon two tablespoons of lemon-herb butter into a small bowl and set aside for the gravy. Season the main cavity of the turkey with salt and pepper, then spread two tablespoons of lemon butter on it. To release the skin, gently slide your hand between the skin of the turkey’s breast, thighs, and upper drumsticks, starting at the neck end. Spread lemon butter over thigh and drumstick on both sides. Arrange a few lemon slices under skin. Cover the breast meat with the remaining butter and tuck the lemon slices under the skin. Add any leftover lemon slices, sage, parsley, and fennel fronds to the main cavity. Tie legs together loosely to hold shape. Tuck wing tips under. Step 4Place turkey on rack set in large roasting pan. Apply oil all over the turkey’s exterior and season with salt and pepper. Pour stock into pan. Roast the turkey for three hours, or until a thermometer inserted into the thickest part of the thigh registers 165°F to 170°F. Tilt turkey so juices from main cavity run into pan. Transfer turkey to platter. The internal temperature will rise by 5 to 10 degrees as you tent very loosely with foil and let it rest for at least 30 minutes. Reserve pan.
- Step 5: Scrape browned bits and juices from the reserved roasting pan into a large glass measuring cup to make gravy. Spoon off fat, reserving 2 tablespoons. Add enough stock to juices to measure 1 2/3 cups. Step 6: In a heavy, large saucepan, heat the reserved 2 tablespoons of fat over medium-high heat. Add garlic and shallot; sauté 2 minutes. Add flour; whisk until golden, about 4 minutes. Add degreased pan juices and 2 cups stock. Bring to boil, whisking until smooth. Simmer the gravy for about 4 minutes on low heat, or until it reduces to the desired consistency. Add the sugar, lemon peel, and two tablespoons of the reserved lemon butter, lemon juice, and herbs. Whisk in crème fraîche, if desired. Season to taste with salt and pepper.
-
Step 7
*Available at some supermarkets and at specialty foods stores.
How would you rate Lemon-Herb Turkey with Lemon-Garlic Gravy?
- I had not tried an Epi recipe before, and it was also my first full-sized Thanksgiving turkey in a long time. Out of literally dozens of recipes, I selected it, and I’m so happy I did. My tiny kitchen requires a lot of work, but my guests were raving about the turkey. We were grateful for the day and the bird, and it was worth the effort. pacskyeSan Luis Obispo, CA.
- I adore this recipe; instead of slicing the lemons, I pierce the whole lemon and stuff it with herbs, etc. Additionally, don’t overlook the simple gravy—it’s so good that I only bother adding butter and lemon. Great flavor, timing is perfect. Ours was about 16. 5 lbs and it took about 3 hours, basting. lizperlmanEvanston, IL.
- This recipe was a huge hit. Usually, I stuff the turkey skin with herbs and pancetta, but since my mother no longer eats pork, I was looking for a different way to add flavor and moisture. I brined the turkey, basted it once or twice during the first two hours, and covered it loosely with foil. I didn’t get any lemon slices under the skin even though I used all of the lemon herb butter. It didn’t matter that I ran out of fennel fronds to stuff inside the cavity with the lemon slices and other herbs. It turned out amazingly juicy and delicious. Because the juices were so flavorful, I only thickened the gravy with a small amount of flour. It was the best turkey my guests had eaten in over ten years, they said. I will definitely make it again. LAlexMToronto, ON.
- We thought the gravy was awesome. Despite our best efforts to submerge the turkey with butter and lemon, the final product did not seem to capture the flavors as much as we had hoped. We did not brine our turkey. I would prepare the gravy once more, but I would tweak the turkey a little. aulos2Michigan.
- I liked it, but it was missing something. Although I adored the zesty flavor, the gravy did not work well together. We will work on the gravy in the future. The leftover butter was delicious when we used it on steamed fish. thursday221.
- This was my third year making this turkey; while it’s a hit with everyone, my 92-year-old mother-in-law told my husband last year that she didn’t like how lemony and garlicky it was. Thus, this year I used less butter spread beneath the skin and used fewer slices of lemon. I was worried that this would make the gravy less tart. However, it was just as delicious and had the perfect amount of tang. This turkey recipe is sure to become a family favorite for many Thanksgivings to come! NoraknowsNew York, NY
- Since it was published in 2007, we have prepared this recipe for Thanksgiving and Christmas every year. It is fantastic. We never brine either. Tip: we add tarragon to the stock. RyanBTCRhode Island.
- This year’s Thanksgiving turkey from my neighbor was the tastiest and most succulent I’ve ever tasted. She brined it the night before. Next year, I hope to make it! AnonymousThe Annex, Toronto, ON, Canada
- It was the tastiest Thanksgiving turkey shed my 90-year-old grandmother had ever had. the rest of the family raved too. making it for the 3rd time this year. Anonymous.
- I enjoyed the recipe. It took me a little longer to prepare than the recipe called for, but I think that was more the cook’s fault. Vance Fowlerfowle003Chapel Hill, NC.
- It was described by my grandmother as the tastiest turkey. I’ve made it three times, and each time I get great feedback. My only modification to the recipe was to substitute chicken stock for the turkey stock. Anonymousst. louis, mo.
- I will be making this turkey again this year; I made it for the first time in 2007. It was the best tasting turkey Ive ever made. I brined mine using sugar, salt, lemons, oranges, and rosemary. It was moist, juicy & full of wonderful flavor. I cant wait to make it again. EboniLynn1brooklyn, ny.
- A few years ago, I made this for Thanksgiving, and now I’m hooked. Its amazingly moist. I normally hate turkey, and loved this recipe. However, I also adore lemons, so perhaps other reviewers weren’t as enthusiastic I did use some chicken stock that I had made a few days earlier instead of the turkey stock. Anyway, really great, and went well with artichokes or asparagus. Great recipe!icgrnew haven, ct.
- The meat was incredible, and the gravy was so delicious! I made this last year and was blown away by how well it turned out, even though the skin was a little tough. In comparison to other gravies I’ve had, the lemon really gave the gravy a nice zest. Four stars for this great recipe!jay4jLos Angeles, CA.
- This group of fifteen people thought the turkey we made was the best they had ever eaten, so I will be making it again this year. You wont need so many lemons. cut as you go. I made my regular gravy without the extra lemons, etc., and it’s worth the effort to spread the butter under the skin. tilson1000 Islands,NY.