Salt-Roasted Turkey With Lemon And Oregano Recipe

Name: Salt-Roasted Turkey With Lemon And Oregano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup coarse kosher salt (preferably Diamond Crystal brand); 2 tablespoons chopped fresh oregano or 1 tablespoon dried oregano; 2 tablespoons finely grated lemon peel; 2 tablespoons finely chopped garlic; 1 tablespoon ground black pepper; 1 14- to 16-pound turkey; neck, heart, and gizzard reserved for; 3 lemons, coarsely chopped; 2 celery stalks, chopped; 1 onion, chopped; 2 tablespoons chopped fresh oregano; 2 teaspoons chopped fresh thyme; 2 teaspoons ground black pepper; 1 teaspoon coarse kosher salt; 1/2 cup extra-virgin olive oil, divided; 6 tablespoons fresh lemon juice, divided; 3 1/2 to 4 1/2 cups; or low-salt chicken broth, divided

Servings: persons

1/3 cup coarse kosher salt (preferably Diamond Crystal brand)
2 tablespoons chopped fresh oregano or 1 tablespoon dried oregano
2 tablespoons finely grated lemon peel
2 tablespoons finely chopped garlic
1 tablespoon ground black pepper
1 14- to 16-pound turkey; neck, heart, and gizzard reserved for
3 lemons, coarsely chopped
2 celery stalks, chopped
1 onion, chopped
2 tablespoons chopped fresh oregano
2 teaspoons chopped fresh thyme
2 teaspoons ground black pepper
1 teaspoon coarse kosher salt
1/2 cup extra-virgin olive oil, divided
6 tablespoons fresh lemon juice, divided
3 1/2 to 4 1/2 cups
or low-salt chicken broth, divided

1
Mix all ingredients in small bowl.
2
Rinse turkey. Pull out metal insert that holds legs and remove fat pads from neck and main cavities. Sprinkle 4 tablespoons salt rub inside cavities. Slide bird into turkey-size oven bag. Sprinkle remaining salt rub over bird. Close bag; place on rimmed baking sheet and refrigerate turkey 18 to 24 hours.
3
Set rack at lowest position in oven and preheat to 350u00b0F. Place rack in large roasting pan. Rinse turkey; pat dry. Combine lemons, next 6 ingredients, 1/4 cup oil, and 3 tablespoons lemon juice in large bowl; spoon into main cavity. Whisk remaining oil and lemon juice in small bowl. Tuck wing tips under; tie legs loosely. Place turkey on rack; brush with some lemon oil.
4
Pour 2 cups stock into roasting pan. Roast turkey 1 hour. Brush all over with remaining lemon oil. Roast turkey 45 minutes; pour 1 cup stock into pan. Roast 45 minutes; add 1/2 cup to 11/2 cups stock to pan to maintain liquid level. Turn pan around. Roast until thermometer inserted into thickest part of thigh registers 165u00b0F, about 45 minutes longer. Transfer turkey to platter; reserve pan with juices. Tent turkey loosely with foil; let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees).
5
While turkey rests, prepare gravy.

416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/3 cup coarse kosher salt (preferably Diamond Crystal brand), 2 tablespoons chopped fresh oregano or 1 tablespoon dried oregano, 2 tablespoons finely grated lemon peel, 2 tablespoons finely chopped garlic, and more.

Yes, Salt-Roasted Turkey With Lemon And Oregano falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salt-Roasted Turkey With Lemon And Oregano

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions