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Combine the turmeric, gingerroot, lemon and water in a large glass carafe or pitcher. Editor's Tip: To coax more flavor from your ginger, smash the slices to help release their oils and expose more of the flesh. A cleaver works best because of its wide blade, but a chef's knife is also acceptable. Place the flat side of the knife on top of a slice of ginger at a slight angle. Carefully use the heel of your hand to apply pressure to the flat side of the knife to crush the ginger and break up its flesh. If using a knife makes you nervous, give the slices of ginger a couple of whacks with a rolling pin.
Cover the carafe and refrigerate the turmeric water for 12 to 24 hours. Editor's Tip: If your carafe or pitcher has no lid, cover the top with storage wrap to prevent anything from falling in. To prevent the growth of any bacteria, avoid leaving the turmeric water out at room temperature for more than two hours.