I recently discovered Meyer lemons. I'm thinking of adding some extremely thin slices of Meyer lemons to the stuffing of the turkey I prepare for Passover, or somehow laying them on the top of the turkey or just under the skin. Has anyone tried this? Any recommendations for technique? The stuffing is a basic matza stuffing with sage, and I was just going to roast the turkey in one of those roasting bags. Any advice is appreciated. Thank you.