Turkey Scented with Lemon, Olives and Garlic

This simple way of enhancing the flavor of a turkey can also be used the next time you roast a chicken.

Ingredients

3 lemons

1 large garlic bulb, cloves separated

15 large brine-cured black olives

1 Tbsp (20g) salt (sea salt if on a corn-free diet*)

1 tsp (4g) freshly ground pepper

4 sprigs rosemary, needles removed

Directions

Thinly slice the lemons. Coarsely chop the unpeeled garlic. In a medium-size bowl, combine all ingredients. Place half in the cavity of the turkey. Stuff the remaining under the skin.

Cook the turkey. Before serving, remove lemon slices and garlic from under the skin. Combine with pan juices and add a cup or two of stock.

Simmer juices in a small pot over medium heat for 10 minutes. Strain through a fine-mesh colander. Thicken with a Tbsp or so of cornstarch if you desire.

Season with salt and pepper, and use as a light sauce for the turkey.

* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.

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The information presented in Foodnotes is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2003.