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servings:

This gets a delicious lift from lemon in the butter, in the gravy, and under the skin, plus a shortcut for "preserved" lemons.

• 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
• 1/4 cup all purpose flour
• 1 teaspoon finely grated lemon peel
• 1/2 teaspoon sugar
• 1 tablespoon chopped fennel fronds
• 2 teaspoons chopped fresh sage
• 1/2 cup crème fraîche* (optional)

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