Cover the skins of the turkey with olive oil. Basting with olive oil to assure the crispy skins during the roasing. I have used sage and thyme in the gravy. Salt preserved lemon certainly gave a good citrus flavor and paired well with herbs.
I started a preparation for this year’s Thanksgiving dinner about two and a half month ago. I prepared Salted Preserved Lemons and used it to marinade the turkey. Continue reading