simply THE ZEST!

These zingy delights will be your main squeeze all winter long.

Fresh Lemonade 

TOTAL 15 MIN. PLUS CHILLING MAKES 8 SERVINGS 

1 In small saucepan, combine sugar with 1 cup water and bring to a boil. Reduce heat and simmer (do not stir) until sugar dissolves, 3 to 4 min. Remove from heat and let cool completely.

2 In large pitcher, combine lemon juice, cooled sugar syrup, and 4 cups cold water. Taste lemonade for tartness: If too tart, add 1 to 2 cups more cold water (keep in mind that you'll want to add ice, which will dilute the lemonade). Refrigerate until chilled. Before serving, thinly slice (or cut into wedges) 2 lemons, stir into lemonade, and add ice.

Minty mix-up: For a twist on classic lemonade, make 2 lemon-mint slushies by placing 1/2 cups lemonade, ¹/4 cup fresh mint leaves, and 2 cups ice in blender. Blend until ice is crushed and mixture is combined.

WD TEST KITCHEN TIP

Freeze some lemonade in ice cube trays and add the cubes to your pitcher or glasses later. Unlike regular ice cubes, these won't dilute your lemonade.

Citrus-and-Spice Roast Turkey ACTIVE 25 MIN.

TOTAL 3 HR. 25 MIN. PLUS BRINING AND RESTING SERVES 8 (WITH LEFTOVERS)

1 Working on rimmed baking sheet, remove giblets and neck of turkey from cavity. Reserve neck and discard giblets. Pat turkey dry, inside and out, with paper towels. Finely grate 1½ tsp lemon zest and 2½ tsp orange zest into small bowl (reserve fruit). Add 3½ Tbsp spice rub and 3 Tbsp oil and stir to combine. Rub spice mixture under and over skin of turkey. Cover tightly with plastic wrap and refrigerate 24 hr.

2 Let turkey sit at room temp 1 hr. Heat oven to 375°F.