- Kitchen Knife: Essential for cutting and preparing turkey meat and vegetables.
- Cutting Board: A crucial tool for food prep to maintain hygiene and avoid cross-contamimation.
- Baking Pan or Roasting Rack: For roasting the turkey, allowing even cooking and crisp skin development.
- Roasting Oven Bag: To help retain moisture while roasting and make cleanup easier.
- Measuring Cups and Spoons: Accurate measuring of ingredients is vital for recipe success.
- Mixing Bowl: For mixing marinades, gravies, or tossing vegetables before cooking.
- Frying Pan (for pan-frying turkey parts): Useful if the recipe calls for pan-frying any components of the dish.
- Wire Whisk: Ideal for whipping up gravy and ensuring a smooth sauce consistency.
- Pot or Saucepan (for making garlic gravy): Necessary for boiling ingredients to create a rich, flavorful gravy.
- Carving Knife: Although the turkey might be pre-cooked in stores, having one ensures safe and proper carving at home.
1 large lemon
1 small head of garlic
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup chopped fresh Italian parsley
3 tablespoons chopped fresh fennel fronds
1 small shallot, chopped
1 tablespoon chopped fresh sage
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 large pinch of powdered saffron or saffron threads
1 14- to 16-pound turkey, rinsed, patted dry inside and out; neck, heart, and gizzard reserved for Shortcut Turkey Stock
3 lemons, cut into 1/8-inch-thick slices
10 fresh Italian parsley sprigs
6 fresh sage sprigs
6 fresh fennel fronds
2 tablespoons olive oil
2 cups Shortcut Turkey Stock or water
2 cups (or more) Shortcut Turkey Stock
3 garlic cloves, chopped
1 small shallot, chopped
1/4 cup all purpose flour
1 teaspoon finely grated lemon peel
1/2 teaspoon sugar
1/4 cup chopped fresh Italian parsley
1 tablespoon chopped fennel fronds
2 teaspoons chopped fresh sage
1/2 cup crème fraîche* (optional)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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