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8 to 10
Medium
By Anne Willan
Published 2007
Most country cooks have their own time-honored way of roasting the Christmas turkey. This recipe comes from a Burgundian neighbor, Berthe Fournillon, whose farm has passed from daughter to daughter for a century.
Wipe the turkey inside and out with paper towels. Rub the skin thoroughly with the cut lemons. For the marinade, mix the garlic, salt, pepper, and nutmeg in a bowl and whisk in the wine. Gradually whisk in the oil. Rub some of the marinade over the inside and outside of the turkey, reserving the rest. Truss the bird , cover, and let stand at room temperature for 30 minutes. Heat the oven to 350