all the Thanksgiving aromatics prepped at the same time to save time.
Clockwise from top left:
1. two onions halved, one lemon halved, three carrots in chunks, three celery stalks in chunks, 2 bay leaves: for turkey carcass stock
2. one orange in eighths, one onion in eighths, one carrot in chunks, one celery stalk in chunks, two bay leaves, a few springs each rosemary, thyme, parsley, and half a bunch of sage: for stuffing the turkey
3. two oranges in quarters, two lemons in quarters, a handful each of rosemary and thyme: for the salt and brown sugar turkey brine
4. one carrot chopped, one celery stalk chopped, one onion chopped, two bay leaves: for making stock with the turkey neck and goblets for turkey gravy