This recipe calls for orange zest. If possible, choose organic fruit for zesting, and be sure to scrub the fruit well to remove any residue or wax. Cut off only the thin, colored part of the rind, taking care not to include the bitter white pith. You can use a zester, a tool designed to remove the zest in long, narrow strips, which can then be left whole or chopped. A paring knife or vegetable peeler can also be used, but both often produce short, wide pieces that need further slicing. Zest can be removed with the fine rasps of a handheld grater as well.
Recipe courtesy of Williams-Sonoma and Adapted from Williams-Sonoma Collection Series, Thanksgiving, by Michael McLaughlin (Simon & Schuster, 2001).