When I first moved to San Francisco, I worked the line at Greens Restaurant and chopped up tons of gremolata each day. The Italian salsa condiment combines Meyer lemon zest, fresh parsley, and garlic, and that trio is forever ingrained in my memory as scents I associate with California. I wondered what it would taste like in the form of compound butter slathered all over a turkey, so I experimented with it last year at my family’s Thanksgiving. The turkey tasted just like California sunshine! Once the turkey is baked, I always use the drippings to make an easy pan gravy, adding even more of a Californian touch with the splash of Sonoma Chardonnay. Cheers to cooking Thanksgiving dinner effortlessly!
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