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: [‘turkey’, ‘carrots’, ‘celery’, ‘garlic’, ‘onions’, ‘turkey carcass’, ‘turkey neck’, ‘turkey giblets’, ‘lemon’, ‘kosher salt’, ‘pepper’, ‘poultry seasoning’, ‘olive oil’, ‘white wine’, ‘chicken stock’, ‘water’]
Quantity of Ingredients: [“14 lbs turkey, butterflied and brined and placed on a rack (as described in “High Roasted Turkey u003ca hrefu003d””https://www.geniuskitchen.com/recipe/high-roasted-turkey-46239″”u003eHigh Roasted Turkeyu003c/au003e””)””
Number of Servings: cut up “”
Steps: 2 stalks celery