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20 minutes
240 minutes
440 minutes
- 1 turkey, approx. 15 pounds (see Recipe Note)
- Juice of one lemon
- Salt and pepper, to taste
- Extra virgin olive oil or softened/melted butter
- 1/2 yellow onion, peeled and quartered
- Celery tops
- 1 to 2 carrots
- 1 bunch of fresh parsley
- Several sprigs of fresh rosemary, sage, and/or thyme
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