I roasted my last turkey this past week and used these in the cavity, for our favorite Lemon-Herb Roasted Turkey

I had about 6 of these already-zested and juiced lemon "shells" kept in freezer (a couple of years ago, I posted on using every last bit of the lemon, by saving the shells after zesting and juicing). I didn't even thaw the "shells", but tucked them inside the turkey, still a bit frosty.

With the  herbs in the garden abundant right now, I included a large bunch of rosemary, sage, and thyme sprigs.

To enhance the lemon and herb flavors, I brushed the skin of the turkey with a mixture of about 1/4 cup melted butter, 3 tablespoons bottled lemon juice, and 1 teaspoon minced fresh thyme.

Using the lemon "shells" and garden herbs was a delicious way to bring flavor to the turkey, at zero extra cost.

You know I like to make use of every little scrap of goodness. I only buy about a dozen fresh lemons per year (using bottled lemon juice for most cooking). So, I try to not waste any part of those precious, few, sunshiny jewels.

Using the whole lemon

For most cooking, I use bottled lemon juice. It's more convenient and less expensive than using whole lemons, for me. But when I have a recipe that I'd like to include some of the zest of the lemon, then I make sure I use every last bit of that lemon -- the juice, the zest and the pithy shell.

Often times, I only need one or two components of the lemon for a particular recipe, usually the juice and/or zest. With the remaining part, I simply freeze it. The zest can be frozen in a small container or zip loc bag. The juice can be frozen in a small container to be used within 6 months to a year. And the pithy portion freezes well for about 6 months (picks up freezer odors after about 6 months), and then used inside whole poultry to be roasted.

Keeping fresh-squeezed lemon juice

If you are keeping freshly-squeezed lemon juice in the refrigerator, it should remain fresh-tasting for about 3 days.  Likewise, if you thaw a container of home-squeezed lemon juice, and can't use it all immediately, use the remaining amount within 3 days. In contrast, commercially bottled lemon juice is pasteurized and contains preservatives, to kill bacteria and extend the refrigerated life of the product, for up to one year. If you have a lot of fresh-squeezed lemon juice to freeze, it may be advantageous to freeze in ice cube trays, then transfer cubes to a zip loc bag once frozen.

Storing whole lemons

I seem to have incredible luck with keeping fresh lemons, as mine can keep refrigerated for several months. This last batch of lemons I bought in May, and I just recently used the very last of the bag. I keep them in the produce drawer in an open, and very loose-fitting, plastic bag. The plastic bag holds in a bit of the moisture, but by remaining open and loose, mold doesn't seem to develop. By the time I used the last of this purchase, the last lemon was not as firm as when newly purchased, but it was still in decent-enough shape to zest, juice and cook with.

Once a fresh lemon is cut, place the cut side down, into a glass dish or container and cover. Use within 3 days.

Freezing lemon slices to use in drinks later

While raw lemons will lose some their original texture in freezing, they can be added to drinks, both hot and cold, even after freezing. Slice whole lemons thinly, and place on a sheet of parchment or plastic wrap on a baking sheet, then freeze. Once frozen, transfer to a zip loc bag. One or two slices of frozen lemon adds both flavor and visual interest to beverages. Surprisingly, they do not come out of the freezer all mushy, as you might expect.



I have one more recipe to make this summer, using a couple of fresh lemons, Lemon-Rosemary Finishing salt. I posted about making the Lemon-Rosemary salt late in 2013. This is such a favorite, here. With an abundance of rosemary this year, I can't think of a single reason to not make another batch. Yum! I can taste it in my mind, already!