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Lemon-Garlic Roast Turkey & White-Wine Gravy

November/December 2008

Your rating: None Average: 3.9 (56 votes)

The zesty lemon-garlic rub for this turkey gives it amazing flavor. Instead of using a conventional supermarket turkey that's been “enhanced” with added sodium solution, here we brine a natural or organic turkey to keep the meat extra juicy without a lot of extra sodium.



READER'S COMMENT:
"Dreadful "
Lemon-Garlic Roast Turkey & White-Wine Gravy

6 Reviews for Lemon-Garlic Roast Turkey & White-Wine Gravy

04/20/2014
Anonymous

I used a 5# turkey breast and halved the recipe. There wasn't enough gravy but perhaps due to the leaner poultry....

Easy, fast
Comments
04/20/2014
Anonymous

I used a 5# turkey breast and halved the recipe. There wasn't enough gravy but perhaps due to the leaner poultry....

Easy, fast
Comments
11/26/2013
Anonymous
Now I'm doing the turkey each year!

Love the mix of flavours and the way it infuses the meat. The gravy was a great addition, and brings out the flavours as well.

More time consuming than the estimate on the recipe - if only due to the headaches and clean up from the brining.

moist, very flavourful
Comments
11/11/2012
Anonymous
Excellent!

Totally worth the preparation! This recipe was a grand slam! The brining made the turkey so moist and delicious, and the lemon flavor was perfect!

Moist, flavorful, delicious
Comments (1)

2 comments

Anonymous wrote 1 year 29 weeks ago

If you make the gravy the way

If you make the gravy the way it is described, you will get lots of lumps. Better to add your liquids slowly to the four mixture. I ended up having to pour it through a sieve to get rid of lumps and had to add some cornstarch to thicken it.

11/24/2010
Anonymous

Dreadful

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