Ingredients
Lemon-Herb Butter:
1 sticks unsalted butter, room temperature
grated zest from 1 lemon
1/2 cup chopped fresh Italian parsley
1 1/2 tablespoons chopped fresh thyme
1 teaspoon salt
1 teaspoon freshly ground black pepper
Turkey:
1 14- to 16-pound turkey, rinsed, patted dry inside and out; neck, heart, and gizzard removed
2 lemons, cut into wedges
1 small orange, cut into wedges
1 handful fresh parsley sprigs
6 fresh thyme sprigs
salt and pepper
Gravy:
pan drippings
3 cup chicken stock warm
1/2 cup milk
2 tablespoons flour
1 tablespoon fresh lemon juice
3 garlic cloves, finely chopped
salt and pepper
1 tablespoon fresh parsley, chopped
Preparation
