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Ingredients
US|METRIC
4 SERVINGS
- carrots
- celery
- onions
- 10 cloves garlic (peeled)
- 3 bay leaves
- fresh herbs (I used sage and parsley, still from the garden; tarragon or rosemary would be good, too.)
- cracked black pepper (as needed)
- 4 Tbsp. tomato paste
- 3 cups white wine
- chicken stock
- turkey stock
- kosher salt (as needed)
- 1 turkey (Doug recommends 1 pound per person; the one we used here is small, 10 pounds.)
- 1 lemon (halved)
- melted butter
- melted butter
- turkey fat
- turkey fat
- chicken fat
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